Whatcha think? - Feedback

Hi.  I've finally had a bit of success with higher hydration sourdough, basing my recipe and process off the Tartine No. 3 cookbook.  I've been trying to get the basic recipes down for over a year now with really infrequent success.  I think I had two big problems, 1 too high hydration and 2. a lack of understanding in getting the right kind of rise during the final ferment.  i'm pretty sure my dough starts to pass the poke test well before its properly risen.  

I feel like I finally nailed it by dropping the hydration (from 80% to 75%) and doing an overnight final ferment along with a couple hours on the counter in the morning.  I don't mean "nailed it" as perfected it... but it's finally not a frisbee.

My recipe:

• 250g KA bread flour
• 150g Carolina Ground 85% high extraction whole wheat
• 50g   Carolina Ground Rye Flour
• 50g   KA White Whole Wheat
• 35g   Wheat Germ
• 75g   50/50 levain
• 14g   salt
• 400g water

I'm still not sure how to properly judge when the dough is done bulk fermenting and final fermenting so I'm wondering if anyone can tell from the image whether this is under/over fermented or if it needed more or better folding during the bulk. Really any feedback would be super appreciated.  If nothing else, I can show off a pretty good loaf of bread.