Latest loaf and final proof questions

Hi again. 

This is a 70% hydration loaf.  Is that closed crumb typical for 70% hydration?  I'm pleased with it because there aren't dense gummy patches like in previous loaves. But is there room for improvement?  i did 4 sets of S and Fs. Does it look under or over fermented?  

Is there any negative impacts of final proofing your dough right side up on parchment in a bowl so i can quickly plop it in the dutch oven with ease after scoring?  Does it contribute to a dense bottom? 

Let's just say that i might have underfermented by dough and now i have to make up for it during the final proof.  (ie by adding more time  to final proof) Is the poke test the only tool i have now to determine when it's time to bake it? Because i don't know how reliable it is, esp. for a newbie like me.