1st sourdough loaves from wild yeast starter

I started these loaves 3 days ago. The wild yeast that I grew from 101 tutorial, THANK YOU PHYL ! , made the base. I then created a  firm starter and fermented it at room temp for 4 1/2hrs till it grew 1 1/2X.  I then retarded it for 2 days in the fridge. I then created the dough and placed it immediately in the fridge. It quadrupled overnight. There is no additional yeast in this bread. I removed it from the fridge and left it at room temp 4 hrs.  then shaped  it in baguettes ( the slashing is getting worse...don't look)  they  rose  1 1/2 hrs. The bread was baked in preheated 500 degree oven with steam  temp reduced to 450 for 25 min internal temp 210. It tasted LOVELY !! The crumb and flavor are perfect. it had huge oven spring. I am well pleased.