Was just after some opinions really on whether this loaf is looking slightly underproofed or if the uneven holes are likely to be more shaping-related.
Its a 75% hydration loaf and i finish bulk ferment when it has gone from being placed into a marked container (below) and had risen to the 1L mark (ive let it double before but it had very little oven spring after a cold proof in the fridge so felt it must have bulked for too long:
After it reached the 1L mark (took 4-5 hours at about 65f. Getting colder here in the UK). I then shaped and proofed in the fridge for about 4 hours and at this point it had visibly risen but not to the top of the banneton. i then baked in a dutch oven. I used to do overnight proofs but found that shorter proofs gave better rise in the oven whereas the next morning there was much less spring, again it may be over proofing.
I actually think i got the best crust yet (image below) so thought my shaping must be ok and i feel like the crumb is almost there but im just wondering if it could maybe do with a bit longer in the fridge, perhaps 6-7 hours. Grateful for any thoughts!