Opinions and Tips?

So I followed a recipe online but tweaked it due to the dough looking like the hydration was a little higher.

550 grams bread flour 375 grams water 100 grams starter (1:1:1) 11 grams salt

4 stretch and folds over 2 hour duration. pre-shaped and bulk fermented to 50% size. shaped and transferred to basket. cold proofed for 24 hours. 450 deg x 30 minutes covered then 400 degrees 25 minutes uncovered.

Can someone check the crumb structure?

Bread is ever so slightly gummy but once toasted, it goes away and is delicious.