re: Sourdough Bread

The recipe I provided above goes into the autolyze, proper mixing, stretching and folding, as well as shaping of a boule, baking in a Dutch oven, etc.

I'm sure your bread is great, but this would be a much more technical recipe. I also would recommend you bake by weight of ingredients rather than volume.

Getting these techniques down before you enter the sourdough realm I beleive is an important and less frustrating way to start.
Going straight to sourdough, there are so many more variables.