My best crumb after hundreds of tries (same day bake)

Accidental same day bake (I almost never do bakes without overnight coldproof)
Yesterday I came home late and wanted to reviwe my starter called Noemi after a two week pause.
Fed her at 16:00 evening, thinking she would be ready to go into dough by 22:00.
But I was wrong. At midnight she was still rising and I was just too tired to wait until she would start to sink. I risked it, went to bed and prepared the dough after 8 more hours, when she was completely loose and liquidy. As I didn't want to wait more thinking she would become even more acidic, I skipped the autolyse and mixed everything together:

2 loaves each about 700 gramms:

550 g tapwater
80 g wheat bread flour
720 g wheat all purpose flour
16 g salt
1 tbsp honey
1 tbsp olive oil

9:00 AM:
initial short mixing on low speed
20 minutes waiting until gluten develops
thorough medium speed mixing until smooth and until the dough peels off of the food processor bowl,
random coil folds, maybe 3 times?
At this time I thought I still have enough time when I realised I didn't autolyse and that the dough is rising already since the initial short mix. It was risen to 50-80 percent of the initial volume when I started shaping.
13:00 banettons and fridge
17:00 baking, 25 mins lid on and fan on, 250 celsius with 4 ice cubes
25 mins lid off at 200 celsius

The bread did not taste too acidic at all, small hint of honey flavour, smooth soft and airy.
The ear did not have a place to grow as it touched the bottom of the lid and almost pushed it out of the way!