I broke all the “rules” and I think it’s great

I usually follow all of the rules, and follow recipies exactly as written but this time I didnt.
I usually keep my self made starter in the fridge Monday through Thursday and pull it out to feed her a few times before making bread on the weekends. I had a busy week and didn't pull her out early for feeding. I got her out Sunday morning, did not feed her and put her in cold water mixed and added my flour and salt.
Which is nothing like what I would usually do.
I enjoy open crumb bread when I'm having soups or stews but for the most part we use my bread for sandwiches, my teenager packs his lunch with my bread and he likes a tighter crumb so his mustard doesn't fall through.

This is the result of my broken rules.
I am thinking that I don't need to be as obsessive anymore because I'm happy with this loaf. My normal recipie is 350 g water, 100 grams starter, 500 grams flour, 12 grams of salt.
My feeds before making bread are usually a 1:1:1
I usually mix, let sit for an 30 minutes and then start stretch and folds 30 minutes apart for the next hour and a half and then I leave it alone to ferment until its jiggly and bubbles form on top and throughout.

This bread was made with the same recipie as above but with unfed cold starter directly from the fridge, I waited 10 minutes and stretched and slapped it down for 5 minutes, waited another 10 minutes and did it again.
I probably would have done that a few more times but had some things to do outside of the house so I left for about an 3 hours and when I got home I did another stretch and fold which I normally wouldn't touch after two hours.
In total it fermented from 5:30 am to about 5:30 pm, it was a cool day and my house was about 64 degrees inside so it needed more time but I laminated, pre shaped waited 20 minutes and then did my final shape and stuck it in the fridge, pulled it out when I got home from work on Monday at around 5 pm. I preheated my oven with my dutch oven inside at 500 degrees, scored and threw it in with the lid on turned oven down to 475 degrees for 30 minutes, pulled the lid off and turned it down to 450 degrees for another 15 minutes.
I've been trying to get the crust on the bottom to not be so hard so the temps I cook it at I've been changing as well.
Let me know what you think!