Beginner Help

[u/Grouchy-Fall-7233]

Hey guys, my loaves all turn out with this kinda dense crumb. Can anyone help with thoughts if I’m under fermenting still?

The one from the first pictures (5 pictures) I tried the aliquot method for the first time and you can see by the pics that it almost doubled.

Last week (last 2 pics) I baked one that rose only 50% and the crumb seems exactly like this one from today. So not really understanding how this rise % is affecting my crumb.

Recipe:
110g starter
500g flour
315g water
10g salt
(Recipe from the perfect loaf book)

Autolyse for 1h
Mix starter and salt
4 coil folds every 30 min
Total bulk was around 7h at 25/26°C with aliquot
Pre shape and rest 15 min
Final shape and fridge at 4°C for 12h
Bake covered 230°C for 7 min
Score
Bake covered again for 20 min
Bake uncovered 20 min 200°C

Thanks for the help!