Weekend recipe - Basic Sourdough

I've been using the recipe here from northwestsourdough.com for my basic sourdough and it's been turning out well.  This weekend turned out a little denser than in the past, probably because of timing, etc.

I only made one loaf, as I was also making the Cherry/Chocolate bread and did not increase my supply of starter enough to do a two loaf recipe of the basic at the same time.

255g starter
199g water
1/2 Tbsp oil
465g bread flour
11g salt

Mixed the following:

255g starter
199g water
400g flour
1/2 Tbsp oil

Let it rest for 20 minutes

Added in:

11g salt
65g flour

Placed the dough in an oiled bowl to bulk ferment, with plastic wrap over the top to prevent drying.

I should have stretched and folded the dough several times during the ferment, but I only did it once.

After about 10 hours, I turned it out of the bowl and shaped it into a batard, and then placed it in a well-floured banneton, covered it with plastic wrap and put it in the refrigerator.

When I got home from work, I took it out of the fridge to get to room temperature.  After about 4 hours, I preheated the oven, with baking stone and steam catcher,  to 450.  After 30 minutes, I turned the loaf onto the bread peel, slashed the top with my lame, spritzed it heavily with water and then slipped the loaf onto the baking stone.  I then covered the loaf with the steam catcher, and let it bake for 20 minutes.  I then removed the steam catcher and let it bake for 10 more minutes.  I then rotated the loaf 180 degrees and let it bake for a final 10 minutes.

The crust was nice, but the crumb was a little denser than I would like.

Below are the results: