My best oven spring ever

I saw someone post on here about success when using the Richard Hart method and saw some videos/articles of him making bread. The key points I understood and tried to replicate were:

• using a young starter, only a few hours post-feed and/or roughly only 50% doubled to get a sweeter flavor
  • Long bulk fermentation mostly at room temp/ warm temp to let the yeast work
  • bassinage to increase hydration without overwhelming the
    gluten
  • shaping using the book fold/ caddy clasp method to create good surface tension and not over-handle the dough
  • (not something I got from Richard, but I think my long autolyse really helped this dough overall)

Sooo, I put that all together here and my result was some of the best oven spring and most open crumb I’ve ever gotten!!!! I am ecstatic. My two notes are that:
– I don’t know that the flavor is particularly sweet but it is definitely less sour than the product I usually end up with
– I notice my crumb is quite irregular, but based on some posts I read on here about that, it seems I just needed to pop the larger bubbles before shaping.

Does anyone know if it this maybe needed more time fermenting after the shape to get a more even crumb?

Does anyone have tips on getting a sweeter flavor?