u/Dazzling_Apricot_804

Please help me read my crumb! This has been the best one yet so I am hoping you all have good things to say about it!
Recipe is as follows:

Recipe:
125g active starter
350 g filtered water
525 g bread flour
10g salt

One hour of just sitting after mixing then 4 sets of Stretch and folds every 30 min
16 hours of bulk fermentation as my house sits at around 64°
I did a cold proof for about 3 hours only because I wanted bread. Ideally, I would’ve waited a few more hours of cold proof.
Baked at 450° for 30 min covered and then 15 min uncovered.

First time making a sourdough with inclusions. Tasted great, maybe a little gummy if anything but that could be my impatience on letting it cool (waited 50 min but couldn’t wait longer lol). How does it look? Helpful advice is welcome!
Followed this recipe from little spoon farm https://littlespoonfarm.com/jalapeno-cheddar-sourdough-bread-recipe/#recipe