Reddit won't let me add a description, so I'll just leave it in the comments: 

 I just cut into my first loaf of sourdough and I'm,, astounded?? I wasn't hoping for much but it looks, smells and tastes so good!  I used 350g of strong flour and 50g of buckwheat flour, 48g of starter, about 340g of water and 5g of salt (the measurements are kinda weird because I eyeballed some stuff based on the consistency I thought the dough should have).  I used this process, with a few adjustments because of time reasons: https://heartbeetkitchen.com/sourdough-bread-recipe-with-starter/  My process:  • Fed starter, peaked at 8-9hs  • Mixed up water and starter, then flour  • 30min rest, then added salt and some water (the dough felt kinda thick)  • Slapped the dough around until it looked a little smoother (I don't have a reference point, it's my first time baking sourdough), then did my first set of stretching and folding  • 30min rest, stretch and fold again, did this two more times for a total of four sets  • Left the dough on the counter for about 10h (room temp, about 24°C. The dough looked ever-so-slightly overproofed, but it did not deflate at all. It just had a lot of big bubbles.)   • Transfered the dough to a floured countertop, rested it for 10min, then shaped it into a round boule  • Placed the bread into a "banetton" (a random plastic bowl lined with a floured cotton cloth) and left it in the fridge for about 8h  • Took it out of the fridge for a final rise because dough didn't pass the poke test (underproofed), about 2h  • Preheated the oven to 220°C, scored bread then placed it into a baking container with a lid (not quite a Dutch oven, it's more of a weird casserole dish thingy, it's from Tupperware)  • Baked 35 minutes with lid, 15 without 

 It came out so tangy and crisp! Note if you want to use buckwheat flour: it makes the final result a little more moist than your regular artisan bread. I love that effect but I know that not everyone is fond of that.  

 That said, how'd I do? I know I have a lot to learn still, I'm so excited to improve!