I need help analyzing this crumb

Well, tpassin, there is no short way to answer, no short way to go around all the past pain and frustration. But, in a nutshell, once I had some better tools to examine my crumb, i.e., Maurizio Leo’s website guide and book, and a rough idea I am likely underproofing and not overkneading my dough, I started reading more: I bought Trevor Wilson’s Open Crumb book and some others. Also, I have learned the importance of paying attention to dough temperatures and learned the “feel” of correctly fermented dough. I have also learned (by trial and error) how to compensate bulk fermentation shortcomings with preshaping and banneton proofing, But I imagine you must be familiar with all these, so no new discoveries here.

One big discovery, though, was when I came across the “Two stage method” (https://thesourdoughjourney.com/what-is-two-stage-bulk-fermentation/) and the associated video (https://www.youtube.com/watch?v=DDOfIAgyCy8). I use this method now, with great results – it gives me the freedom to fit proper fermentation and proofing into my (lacking) schedule (I am running two businesses and have pre- and grade-school kids). I have actually found that for most open crumb breads I make (this also depends a little on the starter I use, i.e., a 100% hydration rye starter and a 50% hydration bread flour/whole wheat starter), the type of whole flour I add to the bread flour (wheat, rye, spelt, einkorn, emmer), and the temperature in my kitchen, I need to add ½ hour up to as much as 1½ hour room temperature post-shaping proofing time in the basket, before putting the basket into the fridge. I now feel fairly confident I can set this time by both how the dough feels during shaping and room temperature proofing, and what temperature it comes up to.

I have also learned about bread flours, the protein content and the "W" strength index, I have found the combination of flours that work for me (I use Caputo Tipo Uno and Caputo Manitoba Oro in about 1:3 ratio, plus 15 to 30% of whatever whole grain I want to use), but I still don't have the confidence to start experimenting with other types of flour, particularly the ones that have failed me before, even though I know there is a way to bake perfect bread with them, too, it's just that I still don't know this way. Well, this is something to look forward to.

I love sourdough rye breads and once I opened my eyes to bread baking books, I got some fantastic recipes, but these are not for open crumb bread, so they don’t apply here.

I have baked high hydration, no-knead rye sourdough breads in bread pans for years (this is a no-brainer, even my 93 year old, walker-bound mother bakes these almost daily), but my foray into open crumb and free-standing breads is only two months old, to the day. Looking back, this was a ton of pain and frustration, but it feels so good to have built some confidence now. I love these breads, I love fresh bread, I bake pretty much every other day, and I only hope I am not over obsessing about it!