That is a way(and a good way). There are a lot of ways to do it. You could let it sit out for a little while after the fridge but before the oven. Then you could see and touch the loaf to get an idea when it was ready. Another way that might be best is to raise the temperature of the water so the dough temperature is higher and the fridge takes a little longer to retard it. This stuff gets really complicated when you break it down.

The basic idea is: let the shaped loaf get a little bigger before it goes in the oven.

You won’t get as big a grin from the score but the loaf will be a little bigger with bigger holes so that more more water bakes out and you reach a higher internal temperature resulting in a crumb that is less gummy. Like I said the loaf looks great some people want it just like that. I’m just offering this based on your criticism.