u/Just-Network5039

Based off of these pictures, what do y’all have to critique about my first sourdough. Been making bread for 11 days now. — Whole wheat, and bread flour 30/70 mix, whole wheat sourdough starter (10 days old. Bulk fermentation, I left it alone for 6 hours by accident in its bowl, then folded 3 different times every 30 minutes, and stuck in fridge for 8 hours. (It didn’t rise all too much, it was super elastic and sprung in the oven well though.