Pain Poilane using rye starter

I made this last night from BBA. My slashing is improving but I don't seem to get them deep enough to get "ears". Here it is right out of the oven:

Anyhow, this poilane miche from BBA tastes very good, crust is very chewy and flavorful, crumb is even and slightly chewy - not dense, and softer than I thought it would be but since this bread is meant to last a week it needs to be to keep from getting too hard too fast. Since this uses a lot of whole wheat flour, I suppose the holes are big enough, I am pretty happy with the rise since this is only my second sourdough attempt at all. Here is the crust and crumb shot: