Critique my first Tartine country loaf

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Hi everyone, I was hoping to get some feedback on the first Tartine country loaf I have baked from some more experienced bakers. Pretty happy with the result! The bottom of the crumb is a little bit denser than I would like, and I was hoping for bigger ears. I would also like some better oven spring if that's possible.

I changed the recipe a little to get a lower hydration (around 65% I think...) so that I can get used to working with the recipe and work up to higher hydration.

The main areas I feel I'm struggling with are shaping (I have granite counters which seem to make it more difficult) and knowing when the dough is done with its final proof. 

Recipe

100g 100% hydration starter

450g strong white bread flour

50g strong wholemeal flour

300g water 80°f

10g salt

Method

1. Built levian night before

2. Morning - Levian active. Mix with water (saving 25g to add with salt). Add flour, mixed, left to rest for 40 minutes.

3. Added 25g warm water and salt, mixed until dissolved. 

4. Bulk fermentation (in 79°f room, wrapped in plastic bag) - Stretch and fold (6 times) every 30 minutes (3 hours) then left for 40 minutes. Dough had increased by around 25% in volume and had visable bubbles on surface. 

5. Pre-shaped. Rested for 30 minutes. Shaped using method in country loaf recipe (repeated 3 times as the skin ripped on the second one so I left to rest for 10 minutes and did a third shaping).

6. Placed in bannton, wrapped in tea towel, placed in bag and left in room (around 69°f) for 5 hours. Risen by around 20/30%. Passed finger poke test (filled in slowly, left slight indent).

7. Heated dutch oven to 500°f, slashed loaf, put in oven, reducing temp to 450°f immediately. Left with lid for 20 mins, 25 without, then 10 with the door open but oven still on.