My first ever!

This is my first ever try at sourdough with minimal equipments. Husband gifted me a dry sourdough culture for Christmas and here we are two weeks later.

I followed Claire Saffitz recipe and modified it a bit.
500gm flour – 350 AP, 150 Whole Wheat,
80% hydration
20% salt.

Did the float test with my culture (it passed).
Autolyse for 1 hour.
Mixing and folding for 10-15 mins.
Bulk Ferment for 5+ hours with folding every 1 hour.
Preshape and shape. Proofing at room temperature for a bit more than 2 hours till the dent is slow to retract.
Followed by overnight refrigerator proofing.
Bake for 20 min at 500°F and then 30 at 450°F.

My biggest drawback was that my dutch oven was much smaller in size than the size of my dough loaf. Clearly can see spots where the baking was uneven because of the dough being pressed against the dutch oven.

Any recommendations, suggestions and critique on the crumb and the overall bread??

Thank you!!