First Bread experience

So It was my first attempt to bake a couple breads from a starter this weekend. 
I found two recipes on this site (Sorry I cant remember who originally posted them) and decided to jump into the sourdough world. 

The first recipe consisted of
450g AP Flour
25g Rye Flour
25g WW Flour (I used Red Fife)360g Water
10g Salt
100g starter at 100% hydration

My process was to mix the starter, water, and flour together and let it autolyse for 40 minutes.  Then I folded the salt in.  For the first 90 minutes I had it sit on my counter while giving it a few stretch and folds every half hour.  At this time I put it into the fridge until the next day.  It stayed in the fridge for about 13 hours.  I divided the dough into two pieces and shaped them into a batard (which I suck at shaping haha).  I let them proof on the counter for about an hour.The first one went into the oven on a hot pizza stone and was cooked but It didn't rise like I wanted to.  So for the second one I waited a few hours longer for it to rise on the counter as it was still cold from being in the fridge all night.  The second batard came out much much better and with a better rise.  I definitely need to work on scoring and shaping - much harder then I thought it would be!!!

This was the first attempt at the batard.  It didnt have the oven rise I wanted but I figured out it was probably because I put it into the oven without proofing it long enough after it being in the fridge.  So it was cold going into the oven.  The second batard was about double that height. 

This is a picture of the second batard.  It tasted great.  The shape and scoring kind of sucked though.  I didnt get a picture of the crumb though unfortunately. 

Now onto the next recipe. 
This recipe was from the handbook and it was a total disaster. 
300g of WW flour (I used Red Fife)
150g of Spelt Flour
50g of Rye Flour
50g of starter at 100% hydration
375g Water
10g Salt

Once again, I mixed the water, starter and flour together and let it autolyse for about an hour.  I then folded in the salt.  I let it sit on the counter for about 4 hours with a stretch and pull every half hour. It felt very wet sticky and hard to handle. It then went into the fridge for the night - about 13 hours.  It looked and felt great and had good rise when I took it out of the fridge. I let it sit on the counter until it became room temp (like how I did for that second batard earler). I tried to flip it out of a banneton basket and since the bread was so wet  - a whole bunch of it stuck to the basket (even though I did flour the heck out of it).  From then i tried to reshape and let it rise back up but it never did.  I lost hope.  I put it in the oven anyway and it was just a flat bread disc.  So Disappointing.  But I guess for my first attempt at bread making this was pushing my ability! Ah well.  I never took any photos. 

I will have to try and make some more bread next weekend.  :)