A nice one. If you want to make it less dense:
-Do an all-room temp rise, as John said, or alternately leave it out for 2.5-4 hours after the 24 hour cold rise.
-After you knead the dough, let it sit about 15-20 min and then do a brief re-knead, let rest again, then briefly re-knead again. The more well-kneaded it is, the less dense the crumb will be. Decrease the initial knead time if you think that re-kneading would lead to over-working the dough.
-Don't let it rise in the pan for an hour. If springback is a problem, let it rest in the pan for about 15 minutes.