u/Death_by1000cuts

I used the tartine basic country loaf recipe, besides extended bulk ferment by 30 min. I believe it’s under fermented but cannot be sure. Haven’t posted here before. This is my second attempt, first one was with more success but my house was warmer that day. What do ya think? How can I improve the crumb? Would like it to be more open and less dense. Thank you in advance.

Used 450 g bread flour
50 g rye
10 g salt (iodized- not sure if this matters)
100 g leaven
400 g water (80 degrees f, tap water)

2.5 hr bulk ferment w/ 4 stretch and folds.

Pre shaped and let sit for 30 min, shaped and then place in proofing basket.

Fridge overnight and then baked around 10 hr later.

Edited to add more detail but please let me know if you need more! Thank you