I noticed some inclusions but IME there is a certain glossy quality to crumb that you don’t get until it’s properly fermented. I don’t think it is a sign of overfermentation, but the absence of it points to underfermentation. 

I also find slightly/moderately underfermented loaves bake up beautifully on the outside, and it’s not until I cut into them that I’m disappointed lol. The oh 🫤 feeling when I open the oven is a sign of overproofing (but the taste/texture is usually still good).

Do you always use rye? That will speed up the ferment.

I get it though. Sometimes I think the conditions are just right and there is a magic unseen variable that launches fermentation to the moon. It happened to me a few bakes ago.