3 years of baking, best crumb so far, your thoughts?

After three years of trying different recipes, this one looks the best (inside only, I messed up the scoring so no nice ear) and to me it feels like the first time I nailed the fermentation correctly. What do you say, thoughts and improvements?

Used the tartine method https://tartinebakery.com/stories/country-bread

9 hour bulk at about 21C, 15 hour fridge.