Poolish with 24h cold ferment

I've tried poolish for the 2nd time and slowly want to improve my recipe.
One thing I noticed was that the final proof for 3 hours at room temperature didn't make the balls fluffy, and they were still harder than usual to stretch. Any tips on what to improve? I am considering increasing the yeast or adding a small amount when mixing the final dough, wdyt?
One thing I am constantly struggling with is forming the crust properly so that it looks more consistent – any ideas?

Here is my recipe:

Full Recipe with Descriptions

Split

• Poolish: 500 g flour + 500 g water + 1.4 g yeast
• Main dough: 500 g flour + 180 g water + 30 g salt

Baked in a Gozney Dome Gen 2

Happy for any thoughts and comments!