My 30th loaf

Finally got a good loaf. Followed this recipe
https://youtu.be/uBgStHSahEE?si=9npYF9ONAuvihUzy
I had been over hydrating my bread and my starter was nowhere near active enough.
Started my starter earlier this summer with a 1:1:1 ratio of rye flour and water. Fed it every 24 hours till it was more than doubling before feeding again, but every recipe I followed trying to use all purpose flour the bread would hardly rise. I thought it was the type of flour my starter was using so I tried converting the starter to an all purpose flour starter but it fell flat. Went back to feeding it rye. Then eventually fell across a few forums that I took advice to feed it twice a day. Starter blew up and tripled after 2 feedings. Now I'm getting good bread finally after months of failing
Recipe was
550g all purpose flour
330g water
110g starter
10g salt
I left it to bulk ferment a little long, almost 7 hours, only 1 stretch and fold after autolyzing for 1 hr.
Then proofed in the fridge for 24hrs. It grew a lot in the fridge somehow.
Baked it at 485 in a Dutch oven with a few spritz of water for 20 minutes lid on, 16 minutes lid off.
It's crispy on the outside and soft on the inside.
Any tips on how to get an ear? Or increase oven spring?