Pain Au Levain w Whole Wheat

My guru Abe, suggested I post this here.  I am new to sour dough but am hooked after just 4 bakes. I followed Hamelman's recipe, though with a much higher hydration %age (though he does say, "adjust the hydration"). 

Made 2 loaves: one the same day as mix, the 2nd after overnight in the fridge.  I should've refrigerated #2 right away, but we went out to dinner and I left it out a bit before over-nighting it and it over-proofed a bit. Was easier to score tho. Pics below. The nice topshot is of the 2nd loaf, the first pics of the same day bake.