How long did you let your dough proof? And was it at room temperature?
This one is a bit overproofed. I cold proofed it for about 18 hours. Mostly because the timing didn't work out and I didn't want to bake at 2 am. :)
Still it didn't really affect the taste - only the crumb is not quite as airy as it could have been. The first loaf had a more airy crumb, but I had an accident taking it out of the proofing basket. So that one was also not perfect. Haha. Still learning. Below is the first loaf.
Below is the second loaf crumb.
The reason I asked about the proofing time is because the two successive photos of the dough in the banneton do not indicate much rise. I wondered whether you needed to proof longer. On the other hand, the somewhat squat shape of the bread suggests some over-proofing.