Nice job.

The crumb looks a little dense to me. I'm guessing due to shaping issues. Did you do this freeform or did you use a loaf pan? Loaf pan is generally preferable for beginners because the pan provides a lot of support. With freeform loaves if it's not shaped correctly it will often collapse. Generally when you're shaping you want two things: internal structure, and a tightly stretched skin over the top. I think a lot of beginner recipes don't teach this very well, since I often see first loaves that look like they were assembled into a shape but not really using proper techniques.