Under proofed/Over proofed?

Would love some help with deciphering my crumb! This is the recipe I always follow but when I went to shape, the dough didn’t fall out of the bowl like it usually does. I’m guessing my apartment was too cold and I should’ve let it proof on the counter longer? Correct me if I’m wrong. It just feels a little moist in some spots and dense but not quite enough to be gummy!

Recipe 475 grams all-purpose flour 100 grams starter active and bubbly 291 grams of warm water (≈ 65% hydration) 10 grams salt Mix in bowl to create shaggy dough Cover and rest 30 minutes Stretch & folds once every 20 minutes x6 Cover & let rise for 5 hours
Once 75% risen & doesn’t stick to finger it’s time to shape Stretch it wide, burrito it, and candy cane shape Flour a proofing bowl with a tea towel in it with rice flour Flip the dough seam up into it cover and proof overnight in fridge ≈ 12-15 hours Preheat oven to 425 with Dutch oven in it for a half hour Once oven is preheated, dump out dough onto parchment paper Sprinkle rice flour over the top & score deeply Bake with lid on, baking tray underneath for 40 minutes Reduce heat to 400 and bake 10 more minutes with the lid off Internal temperature should be 205-210° F Take out of oven, dump out on rack Let cool for 2 hours