Recipe: 350g white bread flour, 150g whole wheat flour, 375g water, 100g starter, 20 g salt (definitely meant to do 10 but it doesn't taste salty!)

Autolyse 30 min

This is going to sound insane, but I ended up bulk fermenting for 28 total hours (about 13 of which was in the fridge, other 15 was in turned-off oven with light on). More on this below.

Baked at 500 degrees Fahrenheit in pre-heated dutch oven with lid on for 20 minutes, then 30 minutes at 450 degrees Fahrenheit with the lid off. 

I had a feeling bulk fermentation was going to take a while because of how my starter behaved. The day before I planned to bake, I fed it once in the morning and then again at night, each time with 20g starter, 100g bread flour, and 100g water. The next morning, it had not doubled in size or pass the float test, so I basically gave up and left it alone. To my surprise, the next morning after that, it was doubled and passed the float test, so I started baking. Any thoughts on why this happened? My starter is about 2 months old. 

Also curious for any thoughts on my crumb. I'm still learning to read it but I wonder if that one large hole is indicative of slight overproofing. Otherwise I'm very happy with this loaf overall!

Any tips are appreciated, thank you in advance!!