First Loaf Review

Hey guys,

I'm hoping to get a little feedback on where I could make improvements. Overall, I found my first loaf to be a success.

I began making my starter on 1/9/17 with 1 part whole wheat, 2 parts white. I don't measure the weights of water and flour. I just try to maintain a certain consistency.

By 1/15/17 the starter was ready (Float tested). I generally followed this guy's advice...

https://www.youtube.com/watch?v=DSs8w2AAN2w

1/15/17 - 11:00 am - mix all ingredients (350 g white, 50 g whole, 100 g starter, 10 g salt, 375 g water)

stretch and fold every 30 minutes until 2:00 pm. (in a manner similar to shown in the video. Essentially pull and fold until the dough is too tight to stretch).

Let rest on counter until 7:30 pm. One more stretch and fold and placed in refrigerator.

Brought out of refrigerator next day (1/16/17) at 5:45 pm. Stretch and fold at 6:30 pm to final shape. Placed in basket. Oven and dutch oven (6 qt) preheated to 480 degrees (as high as I can get it). Brought out of basket, surface tightened once more, placed in dutch oven, seam side down and scored with 3 lines. 

Bake for 20 minutes covered. Bake 25 minutes uncovered with temp lowered slightly.

Let rest for 1.5 hours and then sampled.

Final Assessment:

I thought the crust was good and the appearance was good. The crumb is more gumby than I would like, but it still eats pretty well. The flavor is OK, it is not very sour, I assume because my starter is still very young (though the starter smells far more sour than the loaf it produced).