First loaf I’m proud enough to share

Attempt #7 or 8. I prep two loaves at once using the recipe below and have had some mixed / disappointing results. First few rookie attempts were excellent but my past 3-4 batches have turned out (mildly to moderately) dense and gummy despite getting decent rise.

I accidentally let this one ferment on the counter a couple hours longer than intended and thought for sure I'd overproofed since it had more than doubled and was really sticky to the touch. I guess I'd been underproofing my previous loaves cuz this one turned out great by my standards 🤷‍♂️

Recipe (2 loaves):
-240g started, fed and doubled
– 650g water at ~90°F
– 32g salt
– 1000g King Arthur bread flour (USA)

Whisk starter into water. Stir in flour and salt until incorporated. Cover and rest for one hour. 4-6 sets of stretch and folds 25-30 minutes apart. Cover and bulk ferment on the counter until doubled. Shape, place in bannetons, cover and refrigerate for 24-72 hours.

Remove loaf from fridge and set it on the counter for 60-90 minutes while pre-heating a Dutch oven at 500°F. After 60-90 minutes, flip loaf onto parchment, spritz with a few sprays of water for steam, score, place in pre-heated Dutch oven, bake at 500°F for 18 minutes covered, 18 minutes uncovered

I usually bake loaf 1 after 24 hours and loaf 2 after 72 hours in the fridge. This was loaf 2, which always seems to rise and taste better.