Slight pink pinpoints on sourdough right before going into oven

I just baked 2 loaves of Eric Kastel sourdough (from p.221 in his new Artisan Breads).  I've baked this recipe a couple times over the last 2 weeks and it's turned out exceptional.  I followed Kastel's instructions to ferment and retard the loaves in the fridge overnight. 

This morning when I took them out to bake I noticed a couple very tiny spots on the tops of the loaves that were very slight pink.  My starter I used is fine - no pink.  So I just cut off the tiny spots.  I then baked the loaves.  They turned out beautiful (I'll post photos later).

Is it safe to eat the bread?  Did that slight pink mean bad bacteria?  Should I worry about this?  It would be a terrible waste to have to throw out these 2 beautiful loaves.

Thoughts?  Suggestions?

Again it was very minor - small little pinpoints of pink a couple places on both loaf tops.  I removed them and then baked.

-Trevor James (new to the forums)