Mostly white sourdough

Wanted to make a mostly white sourdough with just around 11% whole grain flour (mostly wheat and a tiny bit of rye from the starter) and bread flour for the most part (mix about half-half of 12.3% and 13% protein) for a barbecue/picnic today. Wanted to try for a more open crumb with 80% hydration. Here is the formula: https://fgbc.dk/1mrr

Build levain at 9 am, mixed the dough at ~7 pm (it had risen and then fallen), developed gluten to medium development, did a couple of folds, and left to ferment at about 28°C for about 4 hours. Dough was super light, airy and strong, very pleasant. Gently preshaped, left to relax and then shaped. Coated with sesame seeds (less successfully than usual, maybe used a little to much flour on the outside? - but also the dough felt less sticky than it usually does for me) and retarded overnight. Had a small issue with the boule when loading into the oven - one spot got stuck to the peel and it deformed and deflated a little - but somehow miraculously recovered its shape perfectly during bake. Because of the flattening of the boule on particular they touched in the oven :( But I separated them easily after removing the steam setup. Baked up very nicely, with good oven spring, but not explosive, so I'm hoping they were fermented well and the crumb will be nice and on the open side. Will cut later today at the bbq, and hopefully will manage to take a picture.

Here is the crumb shot from the picnic

It was really delicious, very soft, sort of creamy, almost moist crumb. Crust lost the crispness while I transported it, but softer crust maybe worked even better for the setting.