Proud of this crust have pics

So it was friday and my sourdough starter was not going to preform (it had ben a while since i fed it) I decided to make a yeasted bread.  I made a Pain de campagne with bf, rye, butter, and rosemary.  I tried a different kneading technique and steaming, what a surprise I made something other than a yogurt brick. My sourdough bread has ben bad for so long, it was nice to enjoy my own bread and reviews were good so i made 2 more today.  I increased the hydration a bit used olive oil and s&F every hour on bulk ferment. I covered the loaves while steaming for 10 min at 500 then uncovered at 450 for 40min. One turned out p u r t y the other tore while proving and went a little lopsided i think i know why, something else to work on. Here are some pics, I am happy, for now.