Good but not perfect

i just finished my second time of baking the double loaf recipe of Maurizio’s Beginner Sourdough. Better than the first try but it was good too.    I followed his directions  with oven thermometers, dough temp measurements, a proofer that kept everything at 78, exact gram weighing, identical starter at full maturity,  etc.  They are beautiful loaves and the directions were so detailed and wonderful.  I found it to be a very wet dough, like the wettest ever but in comparing other hydration recipes it looks pretty normal.  I did use KA flour for bread flour and Bob’s Red Mill for the rye and One Degree for the whole wheat.  He called for Bob’s Red Mill across the board.  It was hard to handle but I watched a lot of videos, Forkish and Hamelman mostly to get the stretches and turns close to right.  The crumb is great with shiny holes and it is delicious.  One side of the first loaf is a little sloped.  Would that maybe be because I had to keep my combo cooker closer to the wall because the recipe called for leaving the top in the oven to bake the second loaf.  The second loaf doesn’t have that problem but maybe because I could center the loaf for the whole bake.  Maybe I could keep the combo top hot by heating on the stove or just do the second loaf an hour later with a whole new restart.  What else could cause a slope on one side.  I did a a big X slash, maybe too shallow?  Maybe I didn’t shape well enough?  Oh and what about super wetness, just get used to it?