1-2-3 sort of Raisin Date Cider Seed Bread

Well this was almost a bust! I am not sure what happened but my bread didn't rise very much at all. I thought it might have been that the alcohol in the cider killed the yeast but there are sourdough recipes out there done with hard cider. This was on top of messing up the hydration when I realized I was short 65 g of levain and took some of my stiff starter from the fridge and added water to it. So this is not a true 1-2-3 sourdough. This is what I did.

Ingredients for two loaves
135 g of partially sifted whole grain flour levain at 100% hydration
65 g of the same starter cold from the fridge and diluted to 250% (Should have done the math first instead of winging it)
400 g warmed cider
400 g unbleached flour
150 g multigrain flour (Robin Hood)
50 g dark rye
50 g toasted pumpkin seeds
25 g toasted sunflower seeds
111 g chopped dates, soaked in boiling water for 5 minutes and drained
48 g sultana raisins, soaked in boiling water 5 minutes and drained.
12 g salt

Toasted seeds in frying pan on medium high heat until lightly browned.
Soaked dates and raisins in boiling water. Drained after 5 minutes.
Mixed levains into cider and added flours. Mixed well by hand until dough looked shaggy and let rest in warm place for 30 minutes.
Added salt and add-ins and incorporated by folding and pinching the dough. Dipped hand in water occasionally to reduce sticking.
Placed dough in a warm place and did 4-5 stretch-and-folds every half hour for a total of 6 times. Dough seemed very loose.
Let dough rise until poofy and about one and a half time its original volume. This took a long time.
Turned out on a floured surface, divided into two parts and pre-shaped. Let rest for 10 minutes and shaped using the letter fold method. I had to repeat this because the dough was quite slack and sticky. Hydration probably ended up too high due to my error with the levain. Placed in floured baskets and put into fridge to retard overnight.
The next day, I took them out of the fridge and noted they didn't rise at all so I left them to rise at room temperature for almost 5 hours until there was some semblance of a risen loaf.
I heated oven to 500f with the Dutch ovens inside. When oven was heated for at least 45minutes, I turned out the dough onto parchment paper. Scored the dough.
I carefully placed the dough inside the Dutch oven using the paper as a sling, put the lid and baked for 20 minutes at 500f. Dropped temp to 450f and baked an additional 10 minutes. Removed lid and baked till dark which was another 10 minutes.