Poor spring + ears on Tartine country attempt

Baking the country bread with a strong more than doubling leaven, easily passed float test.

One hour into bulk @78

Two hours into bulk at 78

Bench rest after pre shape

After flip before final shape

After final shaping

What do you guys think I'm doing wrong here? I'm a beginner, so I find it a little hard to tell whether I have over proofed or under proofed (on each stage), so I would love some tips there.