First time my loaf has risen! How long until I can cut into it?

This is my third attempt at baking a sour dough loaf 😬

Here are the steps I took…

Recipe:

150g sourdough starter

10g fine sea salt

450g strong white bread flour, plus extra to dust

310ml tepid water

Starter:

Fed my mature start I got from a local baker a 1:1:1 feeding. Also added a little bit of whole wheat flour. Waited until it tripled in size which took about 6 hours in my 74F house.

I mixed the starter and room temp water first. Then add the bread flour until the dough was shaggy and scraped the sides. Let rest for 1 hourish.

2 sets of stretch and folds and 2 sets of coil folds about 30-40 min apart.

Bulk fermented for about 4 hours.

Shaped, put in a banneton and stuck in the fridge for 7 hours.

Scored and baked at 500F for 20 min and removed the lid and back in the oven for 15 min.

My loaf was making crackling noises when it came out which I read was a good sign! My first 2 loafs came out gummy and did not rise like this.

How long until I can cut into it? Also what are some of your favorite shaping techniques that get you the best rise? Thoughts on bulk fermentation? Any advice is helpful. Thank you!