Latest loaves - help

Life here continues to be crazy, but I've at least gotten back into baking bread again. I took pictures of my first bake back from helping the kids move, but didn't have the oomph to post them with a write-up, so I'm going to toss them up here with the results of my latest bake, which I forgot to take photos of at all until it was out of the oven. But given it was squeezed in around doctor appointments and littlest's outpatient surgery today I'm not going to feel bad. 

Anyway, this was from Sunday and Monday, it's the Norwich sourdough from wild yeast, and is the third time I've made it, b/c my FIL and littlest both really like it. Though it's such a dry, heavy dough that I have to use my mixer as per the recipe, and actually divide it once the initial mixing is done so it can get beaten up by the dough hook one half at a time. This is half of it right out of the mixer

And all of it combined again and ready for bulk.

Then after 2 sets of stretch and folds, as it says on the tin: 

I really like the number of loaves this recipe gets me:

And final shaping of what was meant to be a bread bowl. I think I'm getting at least a little better at preshape and shaping now, though I still have a looong way to go

One of the batards in it's improvised banneton (a casserole dish)

The one large boule hitting the oven (I use an aluminum roasting pan with a couple towels and hot water in for steaming, which you can't quite see here, b/c it's off to the bottom left, plus a few squirts from a spray bottle)

And here we can see how the failure of my scoring is effecting my finished loaves:

Only one side opened up, and that side rose noticeably higher than the other. It was much the same with all of them, and I have ordered  some double edged razor blades in hopes of managing better in future. Sadly, I didn't get any crumb shots, but it was actually all pretty decent. Not open and airy, but not dense at all, and the flavor was nice and mild at first, but got more sour over time. The last piece got eaten today and it was lovely.

And then the same with today's bake, which is Maurizio's country sourdough from here: https://www.theperfectloaf.com/country-sourdough-less-levain-longer-autolyse/ As I said, no process pictures at all, but I found it much easier to work with the higher hydration dough this time, after a few weeks of practicing with lower hydration recipes. I definitely still need work on my initial mixing (I'm using rubaud, b/c I just can't make slap and folds work at this point and I've decided to come back to them later). But again, you can see the scoring didn't open up at all, and how the bread *wanted* to rise more but was constrained by the crust. I think I could have gotten a much better rise with better scoring, and I'm looking forward to having double-edged razor blades when my Amazon order gets here. 

I do like the blistering on this one, buuut, as you can see, it blew out the bottom because it couldn't rise properly from the top

And here's the crumb on the one we cut this morning

A bit disappointed with the way the top separated, and it was a bit moist and gummy in the middle. I think I needed to give it more time in the oven to dry out. Thoughts on how I have that big gap at the top? Is it possibly over-proofing, or did I manage to mishandle the dough and pull the skin away from the dough? I thought I did a fairly decent job with pre-shaping and shaping, but I'm not at all sure b/c, y'know, novice and all. Anyway, it tastes great, nice and sour after the long long long proof in the fridge the recipe calls for. Definitely trying this one again on Sunday or Monday once we've eaten our way through these 2 loaves.

Thanks for any comments or advice,

Jay