If you are done, you are done :), but just in case … an enclosed vessel gives the high moisture breads some support for the rise as does some sort of bowl or banneton for the bulk fermentation.
Up until a week ago, I used a 3 quart dutch oven (enamel) and my “banneton” was a foil bread pan that I stretched into an oval shape. I did just buy a clay baker from Breadtopia, but primarily because I wanted the oblong shape. I have made 2 loaves in the clay baker and like it for shape, bake and also for how light it is compared to the dutch oven.
Every kitchen, oven, location, flour mix … is different, but I found that a 12 hour room temp bulk, followed by a 12 hour to longer refrigerated time usually, I shape before refrigeration and then bake directly from the refrigerator into a hot oven/vessel. But if I store cold, unshaped dough, I will let it come to room temperature, shape and then bake or bake in the frig for a “bake from cold”. I get the best flavor and crumb with this longer method.
I typically bake at 500F (260C) for at least 10 min covered, then 450-475 (230-260C) for 15-25 min covered and then 10-15 minutes uncovered at same temp. The long range of 15-25 is dependent on the type of bread: whole grains and very moist doughs … longer.
My final thoughts … if you decide to try again, to consider this recipe which is sourdough plus commercial yeast and made in a bread tin, i.e. a sandwich loaf:
Sourdough sandwich loaf
On this site, the no knead sourdough is a basic recipe that works well for many starting their sourdough journey. Also on this site there is sourdough ciabatta which is supposed to be flat-ish (:)) and is baked on a stone or tray. AND, I’ve had good success and lots of fun with this “babka” dough. The recipe uses discard starter, but you can use your regular starter. I’ve make herb and cheese babkas, used the dough for naan, rolls and mini-loaves. I also use it for small pizza. I make a batch of dough and have it in the refrigerator always, just taking out what I need for whatever.
At any rate, if you decide to try again or another time, best wishes!