Getting closer to that elusive open crumb!

This is 85% King Arthur bread flour with 15% Janie’s mill fresh milled high gluten. 75% hydration 20% peaked starter. I stopped my mixing at 72f dough temp (I use iced water and have a Famag spiral mixer) and bulk fermented for about 5 hours at 77-80f. Ended with a dough temp of 78f and a rise of about 38%. I did a big coil out of the mixer, at 30 min and at 60 min. And didn't touch it again till shaping. I cut my dough and then coil fold them onto the scale and then bench round them and let them rest for 20 minutes. Final shape and straight into the fridge for 14 hours.