Hammelmans Vermont Sourdough - BBA Basic Sourdough

I'm relatively new to sourdough and am trying various formulas in search of a basic white sourdough.  Here are my latest attempts:

Hammelmans Vermont Sourdough:

And here is the associated crumb shot:

BBA Basic Sourdough:

And here is the associated crumb shot:

I think my handling during shaping is what is causing the closed crumb but the crust and taste (especially when toasted) has been great.  I think I am leaning towards the Vermont Sourdough (the 3 oz of rye gives the crumb a nice color and taste).  It could have used a longer bake for a darker crust.  I baked the Vermont Sourdough directly on a stone and the BBA Basic Sourdough in a pre-heated Dutch Oven and both had pretty good oven springs.  All in all, I was pretty satisfied and will continue to practice my shaping to see if I can open the crumb up somewhat.