Overproofed?

This loaf tasted good but didn’t have good oven spring. It’s not dense, but crumb is pretty tight. Did I overproof it? Or did it just lack structure?

500g AP flour 120g levain 350g water 11g salt

1hr autolyse, 4 sets of stretch and fold over 2.5 hrs, 5h30 proof in oven with light on. Skipped preshape because I didn’t have time, shape, cold proof for around 12h.