First loaf

Hii guys I’m finally able to say I’ve made my first loaf. It came out well buut I could do better. Is there any tips as to how I can get it better on my next loaf?

Here’s the recipe I followed from this video:

https://youtu.be/VEtU4Co08yY?si=T9KfZDMrbAiJax6S

I used bread flour where it called for all purpose as that’s what I had on hand.

RECIPE:

  1. Build the Leaven •100g room temp water (78 F/25 C) or 1/2 cup •25g or 1 TBSP ripe sourdough starter •100g or 1 cup all purpose flour (11.7% protein)

Measure water, sourdough starter, and flour into a high sided container and stir to combine. Ferment, covered, at room temperature for 12 hours.

  1. Mix the Dough •310g water (92 f / 33 C) or 1 1/4 cup •200g or about 1 cup leaven or (from build stage above. 25g will be left over to propagate your future sourdough starter) •400g or 3 1/4 cup purpose flour (11.7% protein) •50g 1/3 cup whole wheat flour (14% protein) •12g or 2 tsp salt

Add water, leaven, flours, and salt to a bowl and stir to combine with a sturdy spoon. Once combined into a shaggy mess of dough, begin to pinch and squeeze with a wet hand until well mixed (about 2-3 minutes depending on how fast you mix). Cover and begin the bulk fermentation

  1. Bulk Fermentation Place the dough you just mixed from step 2 above in a warm place to ferment for 30 minutes. After 30 minutes, give you dough a set of strength building folds. See 6:30 for process. Cover dough and place in a warm place for another 30 minutes. After 30 minutes (or 60 minutes total of bulk fermentation, repeat the strength building folds. Cover and place in a warm place and continue to ferment for 2 more hours.

  2. Shaping Flour the dough and work surface and flip the dough out onto the work surface. Shape as shown at 8:19. Scoop dough ball into a well floured proofing basket, seam side up.

  3. Proofing Cover with a towel and allow to rise at room temperature for 90 minutes. After 90 minutes, when poked your dough ball should hold an indent briefly before bouncing back.

  4. Baking Preheat dutch oven in a 500 F oven for 30-45min. flip your proofed dough ball onto the parchment seam side down. Score with lame, razor blade, or scissors. Load parchment and dough into preheated dutch oven, reduce oven temperature to 485 F and bake for 18 minutes. After 18 minutes, remove lid from dutch oven. Reduce oven temperature to 465 Fand bake for 25 more minutes.