first sourdough loaf!

i was so worried at how it would turn out but i’m so proud of myself! i’ve been researching for a while. im happy with my crumb but would like to know where i could improve ! is it under or over proofed?

recipe

125g active starter, 13g salt, 350ml warm water, 525g
bread flour
1. Combine into shaggy dough and let rest on counter for 1 hour
2. Perform 10 stretch and folds then let rest 30 mins
3. Perform 3 more rounds of stretch and folds every 30 minutes
4. Bulk ferment on counter further for 4 hours
5. Shape dough and proof in fridge for 12 hours
6. Bake covered in Dutch oven 475° for 30 mins
7. Lower temp to 425° and bake uncovered another
6-10 mins until desired darkness