Just wanna know how I’m doin!

Just want to know if the crumb looks under proofed ? Trying to figure it out because when I’m doing the poke test I’m never really sure if it’s under or just right …. But obviously can tell when it’s over lol

150g unfed starter(it gets regular feedings a few times a week)
500g bread flour
378g water
8g salt

3 stretch and folds 45 min apart, then let it sit for 30 min and at 2am ish I threw it in the fridge til next day. It didn’t rise much so I left it out at room temp while I did stuff for 3 hours, then I put it back in fridge. Today I took it out and left it out for a couple hours til it looked doubled. Then I pre shaped, bench rest for 30, then I shaped and threw it in a loaf pan. Then it rested for about an hour and 15 and I baked it at 450 for 20 minutes with the same loaf pan over it as a lid. Then I took the lid off and baked at 400 for 30 mins, rested/cooled for 2.5 hours

** my fridge is super cold in my new apartment—always freeezing my other shit too—and this is not the first loaf that didn’t rise much because of the colder temps so I knew to take it out to gather some warmth.
My starter is a couple years old and usually peaks in 4-5 hours at 100% hydration

I used bob red mill bread flour