This is literally my second loaf ever! How did I do?

Curious how it looks and if the bottoms considered burnt? Eventually I want to give them to family and friends. Is this gift worthy?? 

Here’s my recipe I used. 

**Sourdough Cheddar Jalapeño Loaf**  
**Ingredients**  
**100 g** active sourdough starter (at or just past peak)  
**350 g** warm water  
**500 g** bread flour  
**10 g** salt  
**170–200 g** sharp cheddar cheese, cut into small cubes  
**2–3 fresh jalapeños**, diced (remove seeds for milder heat, leave some in for more spice)  
**1. Mix the Dough**  
Mix the water and starter until the starter is mostly dissolved.  
Add the flour and mix until no dry flour remains.  
Cover and let rest for **30–60 minutes** (autolyse).  
**2. Add Salt**  
Sprinkle the salt over the dough.  
Wet your hands and knead or pinch the dough until the salt is fully incorporated.  
**3. Stretch & Folds**  
Over the next **2 hours**, perform **4 sets** of stretch and folds, one every 30 minutes.  
**4. Add the Cheese & Jalapeños**  
During the **2nd or 3rd set of folds**, gently fold in:  
170–200 g cheddar cubes  
Diced jalapeños  
Try to distribute them evenly without tearing the dough.  
**5. Bulk Ferment**  
Let the dough continue rising until it has increased by about **50–75%** and looks airy. Depending on room temperature, this is usually **4–7 hours** from mixing.  
**6. Shape**  
Turn the dough onto a lightly floured surface.  
Shape it into a tight round.  
Place it seam-side up in a floured banneton or a bowl lined with a well-floured towel.  
**7. Cold Proof**  
Refrigerate for **8–16 hours**.  
**8. Bake**  
Preheat your Dutch oven to **475°F (245°C)** for **45–60 minutes**.  
Turn the dough onto parchment paper.  
Score the top with a sharp blade.  
Bake:  
**20 minutes covered**  
Reduce to **450°F (232°C)** and bake **20–25 minutes uncovered**, until deep golden brown.  
**Cool**  
Let it cool for **at least 1 hour** before slicing. The cheese continues to set as it cools.

I cannot believe I baked this!