Rate my crumb

Been following for actual recipe. https://www.farmhouseonboone.com/beginners-sourdough-bread-recipe/

For this loaf, bulk ferment in oven with light for 6 hours, then shaped and cold proofed for three days in fridge. Then baked 500 F preheated Dutch oven for 20 min, lid removed and baked for additional 25 min at 475 F. Cooled for three hours before cutting into.

Starter was brought to room temp (usually in fridge) and fed, waited for it to double/pass float test before using for recipe.

Looking for ways to improve!