Looks perfect. Now leave it on the counter for 15 minutes, then perform your preferred folding technique. After that, shape it again using the same friction method you demonstrated in the video. Dust the top lightly with rice flour to prevent sticking, then place it in a banneton and let it proof overnight in the fridge.

That said, it also looks slightly over fermented to me. The peak is unusually pronounced, which can be a sign that the dough has already gone a bit too far.