That looks perfect.
My last few loaves have been yeast-leavened too, because they prove overnight in the fridge, so a temperature-controlled environment which is unaffected by the seasons.
Yes, time is an ingredient. It is a main factor in developing flavour, and that's why yeast-based doughs are done in the fridge: you don't want it to be ready to bake in 2 hours.
My woes with sourdough recently are because levain-based doughs are much slower, and generally need overnight at room temperature. But not so much right now!
Yes, you can reduce the time, but that's not really what I want to do; as I said, time is an ingredient.
I want the fermentation to take the full time.
So I need to manage the temperature better.
I've located what I think is a cool enough room in the house to leave it. Beyond that, it's going to be in an out-building. And then, a temperature-controlled cabinet, which I don't have the space for!
I've got the levain refreshing right now, and will attempt one tomorrow morning.