Sourdough proofing times

Hi all,

First time poster so please be nice. Today I made my first sourdough loaf with a starter approximately five days old - I followed Richard Bertinet's method suggested in his book, Crust, however I did use a 100% hydration to refresh despite him suggesting 50%; I don't know why I did this. Excitement? Fear?

Prior to actually starting the process I read a lot on this website which was very helpful, one of the most important thing it seems, to make a great loaf, is time. There is no substitute. Imagine my dismay then, when my starter springs up and nearly doubles in a mere two hours. And then my loaf more than doubles in under 2.5 hours, excluding two one hour rests between shaping etc. Even after moving it away from the warm kitchen.

But the dough seemed to be ready. It had risen, on the touch test the dough came back slowly but leaving a very slight dent still, and when I cooked it I got some oven spring (albeit hindered by my lazy application of water to create steam, which landed on the stone and proceeded to broil one part of the loaf; effecting the direction of spring). 

Overall I'm pleased with my first attempt. The colour is ok. The bread was chewy, had a not so terrible crumb, tasted slightly sweet with a lingering sourness. I guess my question is about my starter. Is it normal to have such an active starter? This clearly cuts my proving time down so should I consider refrigerating the dough in it bannetton overnight to maximize on flavour? 

I tried to attach a couple of pictures but even one of them was too big.

Thanks in advance for any help

Anthony