First 80%+ Hydration crumb feedback

Hi all,

So after spending a few days on my starter and getting it more active with some regular feedings I had some success with my normal loaves and attempted this 82% recipe from theperfectloaf, high(er) hydration. 80% strong white 20%WW.

I did a 4hour bulk at about 25-26c, preshape, 30mins rest, shape and straight into the fridge.

Once in the fridge it continued rising and bubbling away like crazy, and it actually overflowed a little bit... Thinking I had overproofed it, I turned it out straight into a cold DO, score and bake.

It seemed to pancake a little bit and essentially just took the shape of my DO. I was wondering if someone could recommend some feedback.

It seemed overproved due to a few holes right under the crust, but also seemed to lack rise a little bit? and the scores closed up too. This is my first high hydration dough so not not really sure what to change first

Thanks