Feedback appreciated please

Been baking bread for about 3 weeks now.  Have learned so much from people on this site. This is my 5th sourdough attempt from my own starter which is now into week 4 of life.  Have tried various recipes and wasn't happy with the outputs each time although the bread didn't last long and tasted good. I used a glass casserole dish today to act as a dutch oven.When New Zealand gets new stock of the lodge double dutch as everywhere is sold out I will purchase one.   

I haven't had much oven spring until today ( even using the steam function in my new oven) and always seemed to have a very tight crumb. I'm thinking the crumb is down to kneading as well? I always spend 10 to 15 minutes creating a lovely smooth ball. Could it also be down to an immature starter ?

Last night i didn't knead but did 4 stretch and folds - three times over 90 minutes then proofed it for 10 hours.  

Didn't look all the good going into the oven but I am very happy with the results that came out. It really popped. A first for me. Crunchy outer, chewy inner and holes. 

I'd appreciate some feedback - anything I can be doing to continually improve the appearance and texture.  

Thanks for looking.

Ged