Thoughts on crumb and crust?

Hi, would like to get some views on the crumb, crumb colour, crust, and maybe smell of my recent bake.

Thoughts about the bread:

• Weight: Bread felt heavy. It was rather dense.
• Texture: It's like a harder version of white bread. When hot (or toasted) it's soft enough but not as soft as white bread.
• Crust:
  • The sides were more crusty than the top and bottom. Can see the darker parts.
  • Think the top wasn't as crusted because of the rice flour?
  • The bottom did stick to the baking tray but I think it might have been the mozzarella cause it didn't tear when I dislodged it.
• Crumb:
  • I honestly have no idea how to describe the colour of the crumb but is it a normal colour? I used unbleached bread flour and like 10g of semolina only.
  • This would be described as a tight crumb right? What are your thoughts about the aeration? How can I achieve a much more open crumb?
• Rise:
  • After shaping, rested for 45 mins and it expanded somewhat.
  • It did not rise any further in the oven.

I was aiming for 80% hydration but I couldn't handle the dough so added a lot more flour in during kneading and folding. So I'm estimating it's a 75% hydration instead. Also, I did give up at the end because I didn't have time left and I didn't want the dough to be sitting in the fridge for a week.

Anyway, the recipe and steps are listed below:

Recipe: [ Yeast refers to Fleischmann's ActiveDry Yeast and I used 1 1/4 tsp in total; % isn't my strongest suit so I might have gotten the values wrong :') ]

Steps: [ All kneaded by hand. I live in SEA so the weather is hot and humid. ]

Notes about the preferment:

• It sat in the fridge for 14 hours and developed a stiff crust that I didn't cut off when adding to the main dough. Should I have cut it off?
• Took it out of the fridge and sat on the counter for a good 1 hour before starting the main dough. When I opened it, it had a sour and slight alcohol smell.
• Question: Should I not have used it after all? The baked bread tastes fine.

Notes about the main dough:

• I was going to leave it overnight on the counter to proof (room temp. approx. 29 degree Celsius). But after 3 hours, it had tripled in volume and had 2 large bubbles on the surface. 
• Jiggled the bowl slightly and it started degassing itself. So opened the clingwrap to let the gas out and got hit by a strong sour, acidic? wave.
• Question: Usually my 3 hour rests on the counter for focaccia at 28-29 degree Celsius don't develop such smells. Was it because of the preferment?