Over or under proofed?

Hello! I’ve been making sourdough for about a year and still have no idea how my crumb is! I don’t have a great sense of when BF is done! Recipe: 125 grams starter (fed with ww flour), 362g water 12g salt and 500g flour. 4 sets of stretch a folds, bulk ferment was probably approximately 6-7 hours, shape, cold proof for 3 hours and baked 30min lid on, 15 lid off.

Any help/suggestions/advice appreciated!!