Did I do the thing?

Open crumb quest continues, and this is by far the best loaf I've ever made in that category. It's so crazy light for its size.

90% bread flour, 10% stone milled whole wheat
72% water
20% starter
2% salt

2 hour autolyse, added salt and starter and mixed with the Rubaud method for about 10 minutes. 15 minute break before a set of tight folds to serve as the second round of mixing. 4 sets of strong tight folds every 30 minutes, and then I just left it alone for hours to ferment, trying to develop a more irregular crumb. Well, that worked. To be honest, I had stuff to do, and the dough was a little bit past the target of 50% rise. Still did a preshape and 30 minute rest before shaping and straight to the fridge. It rose a little more and filled the banneton.
Baked in dutch oven at 230C for 25 minutes with lid on, 30 minutes with lid off at 210C.