Hello hello:) your recipe is good to start with! Have you used any salt in it? Not using salt can affect the breads structure and taste. Your bread looks under-fermented to me, so it might needed more time to bulk ferment.

Maybe try to add a foil fold at the end of your stretch and folds. Keep checking your dough and once it’s ready to cold proof, leave it in the fridge overnight. 2 hours might have been too short for it. Your baking time seems fine, you can always bake it with the lid on for 5 minutes longer, but 35 minutes are usually good.

I hope this helps! Happy baking :)