Hey guys!

I'm pretty new to my sourdough era.I've been searching tiktok, reddit and google, and there are literally thousands of different methods. I'm not sure if I'm doing things right, what actually matters, and what I could improve. What do you think?

For this loaf I used: 500g flour, 350g water, 10g salt and 100g starter. I did an autolyse, then 4 rounds of stretch and folds every 30 minutes. Then I completely messed up the bulk fermentation... I forgot to put the dough in the fridge and left the banneton outside on my terrace overnight. Luckily it was a pretty cool night, so it didn't overproof. In the morning it still shaped nicely, didn't spread everywhere, and the final loaf actually turned out way better than I expected! 

For baking, I preheated my oven to 250C with the dutch oven inside. 20minutes with the lid on and then another 25min uncovered. Also I didn’t have a sharp enough knife to score it properly. I’ll get myself a proper bread lame for the next loaf.

What's your process? In what order do you do everything? Any beginner mistakes I should avoid or things you wish you'd known when you started? Any tips are more than welcome! 😄 

Begginer sourdough loaf - would love some feedback