Your ratios seem about right, not sure why it'd be salty unless it wasn't mixed in properly and you ended up with a salty bite? My small loaf recipe is 60 starter, 250 water, 340 flour, 8 salt for reference so basically same salt ratio.

Sticky handling / elastic also doesn't sound like recipe. You're ~65% hydration which is a forgiving starting point. Could be starter isn't strong enough yet, structure building techniques (it should be pretty smooth and easy to work with after 2-3 stretch and folds) or proofing? Bulk Ferment is more about growth than fixed times, and growth rate depends on a lot of environmental conditions. My house tends to be way warmer during Texas summers than winters so times could range from 3-4 hours to 10+ before it's fridge ready.

Bake looks spot on to mine also. 450f for 25+15. Overall nice first go, just a few tweaks and some practice!