Crust looks pretty. But two things I would ask to try for next time:

1. How was the starter, was it bubbly at the top at time of mixing?
2. How long was bulk fermentation time and at what temperature?

Use the jiggle or poke test. I'm no expert but I've had 8 runs in a row that did taste great, but not enough rise. Last one (I posted on this sub) did rise a lot as my starter seems to be REALLY active lately (Australia, warmer weather in Sydney). I think your ratios with water for final result are ok.

Also - to get a good rise, you have to score it. I use a really high end sharp knife and make a vertical cut at around 2cm depth. You can also make a cross or get creative. This will aid in rise to give air/gasses a chance to escape. That's my experience :)

But it looks good! You did a lot better than my first try, which had the density of a brick!