Pistachio cream and chocolate chip loaf!

First time actually getting an amazing, edible bread that’s enriched with sugary inclusions! Not understanding exactly how sugar in it affects the outcome. Maybe someone can offer insight on the science/reasoning behind how the crust came out?

My biggest concern is that the crust completely separates/pulls off from the bread 🙁 I don’t know how to prevent that. It makes it really hard to cut into slices. Last time I made this loaf (inedible) the same thing happened. Other than that, this loaf tastes and feels great on the inside! It has an issue with keeping its structure once it’s cut into a slice, but I feel like that’s expected with an enriched loaf like this due to extra moisture? For the crust separating, could it be because the crust is setting too soon at this temp due to all the sugar? The last picture is what it looks like when I try to cut an actual slice and the crust/bread falls apart

Recipe: 125g active starter, 342.5g water, 500g bread flour, 11g salt, 1 pack of Jello pistachio pudding mix (96g). Mix all together, leave to rest for one hour. Then do 4 sets of stretch/coil and folds every 30 min over the next 3 hours. Added chocolate chips during 2nd and 3rd stretch and fold, final stretch and fold was substituted with a coil and fold. Then left to BF on the counter. Total bulk fermentation time from mixing to shaping was 11.5 hours at room temp (runs 70-73 in my apartment). When I shaped it, I laminated the dough and spread some pistachio cream in it. Shaped it into a boule and placed in a banneton in the fridge over night. Preheated oven to 450 F for an hour, baked with lid on DO for 25 minutes, and without the lid for 20 minutes.