How’s the crumb?

Recipe:
450g strong bread flour
50g whole wheat flour
100g starter
10g salt
Some random assortment of sesame and chia seeds

So I've been trying to play around with fermentation recently. After mixing all the ingredients and letting them rest for 30m, I did 2 sets of stretch and folds then 3 sets of coil folds. All roughly 30m apart. I bulked for a total of 5 hours before shaping and putting it in the banneton. I messed up the shaping a bit so I took it out of the banneton and reshaped (probably degassed a bit and introduced seeds into crumb). Then I let it rest in the banneton at room temperature for another 2 hours until it passed the poke test. Left it in the fridge for 16 hours before open baking on a baking steel with steam added by pouring hot water on a baking tray just below.

After the steam was added, I reduced the temperature from 250°C to 180°C so that the bottom didn't cook too fast. Vented out the steam after 20m and raised the temp to 230°C for a further 20m before cooling on the rack.

I wanted to test if waiting for the dough to pass the poke test before cold retarding really risked over proofing. What do you think?