I am terrified to cut my latest revision open
For fear of yet another disappointing failure. First the troubling telltale signs.
1. The blonde coloration, while pleasing to the eye, gives me pause that the Mallard effect seems minimal. Indicating not a lot of fermentation biprouduct sugars have migrated to the outer skin.
2. The bottom of the boule still seems to be bending upward in an exagraded fashion.
The one bright spot that gives me hope is the absence of the pyramid misshapen end product. Indicating that few or no unspent yeast are attempting to exit though the top of the boule. More in regards to the shape. My feeling is that the turkey like shape is a product of my chosen score. I had a plan to do this bulk fermentation ta my current room temperature for as long as it took. At the last minute I changed the plan and heated the mix water to a achieve a 85°F end dough temperature at the beginning of bulk fermentation. I really should stick to one plan. 
I tend to get lighter blonde shades when the bread has been very over-fermented. This sugars have been all used up so they aren't available for browning. But the scores on this loaf don't look over-fermented, Maybe a higher baking temperature or more steam? What temperature did you bake it at?
The non-round shape (which I think is interesting and attractive, BTW) could have been caused by asymmetrical scoring as you suggest, but also by the shaping technique. Once too much dough gets bunched up somewhere it can be very hard to redistribute it evenly. That, however, would have been evident before you went to score the boule.
TomP