so proud of this multigrain loaf

I am very proud as this was my first attempt at a multigrain loaf and i just tweaked my original sourdough recipe a bit without looking one up so I was a little intimidated but I think it came out perfect. I think maybe an open bake for an additional 3-5 minutes or so? What do yall think? next time i want to try using more whole wheat flour but ive never used it for an actual loaf (i always feed my starter a 50/50 mix of bread flour and whole wheat) what’s yalls experience baking with whole wheat vs bread?

Ingredients
350 grams water
125 grams starter (mine is half bread flour half whole wheat)
125 grams whole wheat flour
400 grams bread flour
10 grams salt
20 grams honey
25 grams rolled oats
25 grams pumpkin seeds
25 grams sunflower seeds
25 grams mix of chia, hemp, and flax

Directions
Mix water, starter, & honey. Add in flour and salt, mix then let rest for 1 hour. While the dough is resting put add the oats and seeds into a bowl and cover with warm water. After the dough has rested for an hour perform stretch and folds until you can no longer stretch the dough. Rest for 30 minutes. Rinse ans drain the excess water off seeds. After 30 minutes add a little bit of seed mixture on top of dough and perform stretch and folds adding more seeds as you do each stretch. Let rest 30 minutes. Do one more set of stretch and fold adding about little more seeds each time. Bulk ferment on counter (mine took about 6 hours). Laminate dough and add the rest of the seeds. preshape dough then place pumpkin seeds on top and transfer to banneton then place in fridge for at least 12 hours. preheat oven and dutch oven to 450. Bake for 6 minutes with lid on then score and place lid back on. Bake for 24 more minutes with lid on then 15 minutes with lid off.