First loaves! I think maybe it’s not terrible?

100g active starter 350g water 500g bread flour 10g salt

4 sets of stretch and folds. 7ish hour bulk fermentation using aliquot method (on counter the first few hours, then in the oven with the light on to finish up). 12-13 hour cold proof. Baked at 450 for 30 minutes covered, 15 minutes uncovered. Mixed in two separate batches. The second rose a bit more than the first during baking. I think I sliced the first one a little too soon (2.5 hours of cooling), so I’m letting loaf two sit a little longer before slicing.

How did I do?