I baked sourdough.

OK. After a successful starter fed over one week, the
time has come. Following the instructions from
    http://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/
I bought bread flour and a kitchen scale and made the dough.
After 30min of rest/autolyse, I mixed in the sea salt and the
bulk fermentation began. (Next time, I'll start BF at around
6/7/8:00pm instead of 11:00pm so that I could do more
folding over the first couple of hours as the recipe suggested.)

Sunday morning, after about 12 hrs of BF, I followed the
rest of the steps and baked the bread. The dough fit in my
dutch oven perfectly and sailed through one hour of 400
-degree heat.

Overall, the final product was OK. The crust was crisp and
tasty and the crumb pleasantly nutty and sour. There were
no big holes inside the bread. The whole thing smelled good
and was very edible and we had half of it for dinner. I'd say
my first sourdough was a limited success.

The oven spring could be better. For this I blamed the
starter which was not floating easily. One more day of
feeding should've helped. My shaping method, kneading
before cupping the dough, might be responsible, too.

The crust could be darker. Either 1hr and 10min was not
enough,the dough needed longer fermentation, or I didn't
open the oven for the last 10min of baking to let the humid
air out.

My signature slash was weak and shallow, betraying a new
baker's qualm. One slash might not be enough.

I discarded about 1/3 of the starter, fed the rest, and put it in
the fridge. I plan to bake another loaf when we finish this one.

[7grizzly]

Kneading removes the precious air bubbles in the dough. Don't do it!