How does my second loaf look?

I heeded the advice in my first loaf post, saying I should feed my starter at a higher ratio (1:2:2). I did the same recipe, slightly different technique, and here is my second loaf! I think the rise was better, and I have bigger holes in the crumb. I am not sure if maybe this means she over-proofed a bit.
Recipe: 100 g starter, 225 g water, 500 g bread flour, 10 g salt. Combined to a shaggy dough, autolyse for one hour. Added in salt before stretch and folds. Did 3/4 rounds of stretch and folds (now I can’t remember how many, it went late into the night and I was half asleep by the end 😅). Let sit next to a window for BF so it would stay cooler and not overproof, since I wasn’t sure if I’d actually wake up early to shape. The internal temp was about 68-69 F. Total BF time was about 11 hours. Shaped, placed in banneton and did second proof for about 1.5 hours at room temp (passed the indent test) baked covered in preheated Dutch oven with 3 ice cubes at 425 for 30 min, uncovered for 20 min. Let her cool completely before slicing. The inside is really soft and the crust is so crispy, and the tang is strong but a bit more subtle than my first loaf!