seeded multigrain sourdough

I am still new on bread making - 4th week in now. And I am learning more and more. I thought I would give the seeded multigrain sourdough a try from wild yeast blog. I subbed in pumpkin sesame sun flour poppy and flaxseeds in the soaker. I also subbed the course rye for fine rye. The mixture was pretty wet... it was sticking to my bench and hands.
But I have learnt to not alter the hydration and go crazy with flour. I kneaded it for two 3min intervals with a min break in-between.  I added the soaker and it went a bit wetter and had to scrape it into my bowl. From my understanding if its higher hydration and not well formed you give it more stretch and folds.
My dough was showing 68F which is pretty low temp for fermentation - she recommends 75. In peter rein harts book he says every 17F doubles the fermentation time. So that’s about 3mins every Degree... so I gave it about 1.25hr for each fold instead of 50min - or until I saw the dough was looking bigger in volume and loose. After two s&f it was still wet but had some shape. I upturned shaped, benched for 20, then degassing...
I'm a little unsure if you should degas a multigrain loaf since you might want to be keeping as much c02 in the dough as you can get since the seeds might make it harder for the dough? Then the question would you degas in preshaping like kingarther says to? or be as gentle as you can like hertz?

I shaped my dough into batards and let them rise for 2.5-3hrs until they barely sprung back with a indent. Does anyone have a video of testing a dough?
I need something to compare my testing to since I’m unsure if I am over proofing my dough’s?

Then when I go to slash the top I always make a mince job, My dough seams to be too gluggy. It rises well and upturns well, but always slashes real badly. I can never slash in one swoop, always takes a couple and it always catches the dough. In my cuts I get good rises but never an ear in my dough like other tflers... I really want to be able to create good-looking ears! What’s the trick to cutting gluggy dough?

Any tips to why my loafs are not rising or puffing up like other recipes? Or is this as high as I can expect to get a multigrain loaf? So far i belive it can be overkneading, overhydrated or overprooved. I'll upload some pics. I really want to make this loaf my trademark bread so any input would be much appreciated! Maybe I can make a video of me making it so you have a idea of what my process is like?

Cheers

Mark

Mondays first try... Not a nice rise

Tuesdays... I thought maybe i wouldn't degas the one on the right as much as the one on the left... it gave it more shape outwards (that i realy like) and an ear (that i realy like) but a big sagging bottom (really want to fix).

Wensdays Bake... shaped... scored...baked.