Finally did a better job mastering bulk fermentation and got a pic! Crumb may need a bit of work?

I used Perfect Loaf's Fifty Fifty Recipe and baked on a baking steel. Added enough water to get it to 75% hydration

https://www.theperfectloaf.com/fifty-fifty-whole-wheat-sourdough-bread/

For months, I made the mistake of ignoring dough temperature for too long and I ended up having underfermented, underproofed bread, which were brick hard and dangerous to even cut. I finally did a better job with managing dough temperature, but I feel like there's more room to improve with the crumb?