Question regarding scoring/rise in bread/shape

Hello everyone!

I've been trying to get consistent bakes lately and there's still a long way for me to go but one thing has been bothering me. 

My bread rise, or not sure how to call it, the shape of where it opens when you score it looks not exactly how I'd wish for it (that sums up most of my bakes :)) )

I'm looking for something more similar to Kristen's Full Proof Baking loaves:

And this is what I'm getting:

For 50% whole wheat breads, I'm ok with the crumb:

Almost all the loaves I bake now get 1h autolyse, lamination, 3 coil folds, gentle shaping (even though i tried the Tevor's one for wet dough and it seemed the dough held it's shape better).

My loaves are usually 70-75% hydration and i let them rise until 50% before putting them in the oven.

Is my scoring to blame for the way they open? Is it the shaping? The fermentation?

Any advice is most welcomed.

Thank you and have a lovely day,

Ade