That crumb's a beauty! Amazing gluten development at only 9.8% protein. How long did you mix this dough and how did u bake it Johnny?
I mixed this dough in the following manner: CY whisked into all of formula water, then enough flour slowly mixed in until a 100% hydrated batter was formed. This was then set in the fridge for 5 hours, after which some bubbles started to form on the surface. To this young "poolish", I added all of the salt, sugar and remaining flour. Fold dough mass onto itself until one cohesive unit. Give it a couple loose stretch and folds, then slowly add the EVOO. A couple more loose stretch and folds, then back into the fridge (covered) to put a halt on fermentation and to allow for the ingredients to mix and mingle.
Over the next hour, remove the dough mass from the fridge at 15 min intervals, each time giving it a solid stretch and fold. After that, divide and ball. Ready for use after 20 hours, probably good up to 72 hours if you set your fridge to the lowest temp possible.
I know, it's a funky mixing procedure with several steps but I've found the stretch and fold rests inside the fridge help control fermentation. It's a little time consuming, but it's very easy easy to mix (not a lot of "muscling" the dough, just easy stretch and folds).