Fist decent loaf!

I've been trying for a while to make a decent bread and getting a strong starter and it looks like I've finally managed to get something decent, used this recipe with a little bit less water. Bulk fermentation was around 7 hours (until it passed the press test), shaped, 40 min bench rest, 24 hours in the fridge and then 9 hours in the coldest room of the house for it to come to room temperature and pass the press test again. Baked on dutch oven for 30 minutes covered at 200°C and around 20 min uncovered at 170°C (we have a very powerful oven). Let it rest for more than an hour until it was cold before cutting. My aunt (professional baker for 20 years) says it's good but it probably needed another hour at room temperature to get a more open crumb. It has an slightly acidic aftertaste and doesn't really feel gummy.