Third bake and this time I got the open crumb I was looking for. Taste and texture is nice a springy, not too sour. The variables changes was a longer restart on the levain and fresh flour. The hydration I lowered to make the dough easier to work with. 72% hydration with a 24h fed levain from the fridge. Gentle stretch and folds to preserve structure. Bulk rise was 4h at 78f/60% humidity in a proofer. Shaped then put into the fridge for the next morning bake for approximately 14h.