Critique my Tartine loaf

Followed the tartine recipe measurements, played with the timing a little bit.

Crumb is a little darker than expected, I think because I used local high extraction bread flour in place of the white bread flour.

I would love a little bit of a higher rise, and a little bit of a more open crumb, not sure what I need to tweak to get in that direction.

2 hour 82 degree autolyse
2.5 hours 82 degree bulk (turned every thirty minutes, first two turns had 2extra turns each, as I've struggled with gluten dev before)
.5 hour 72 degree bench rest
shape
4 hours kitchen temp proof
3 hours fridge temp proof
regular lodge combo bake