100% rye attempts

Greetings folks.

I've decided to give a couple of 100% sourdough rye loaves a try. I decided on two that I found through the search engine here.

First one is Mini oven's 1/3.5/4.16 formula. I followed the formula fairly closely though no added altus. I'm pretty sure I let it proof a bit longer than I should've because I didn't get the best spring. That and I've never seen another bread look like it did in the banneton (started getting some bubbles on the top--bottom of loaf). I was expecting large bubbles as she mentioned to be ready to pop them with a toothpick but mine seemed be trying to revert back to starter:-) I get that it's over proofed, by the time I realized it, the oven was still heating. It came out of the banneton nicely and even held shape after slashing, but flattened a bit in the oven.

Second one was a cocktail rye that happened to include a video. I made a major rookie mistake and used a pan that always sticks--it stuck. Bread looks great and smells really nice too but I'll have to make another attempt with both of these to see how to tune into a recipe with nothing but rye and starter. 

The rye I used was a dark rye that I get from my local health food store, and the starter has been active for a few months. My timing was such that I caught my starter after it had peaked so guessing that had a bit to do with the strange activity in the first loaf before loading. I autolysed for an hour, added salt and let it ferment for another 3 hours with room temperature ~72f. 

I won't be able to cut into it until tomorrow but figured I'd go ahead and post a few pics to see if anything else stands out. The aroma really is nice so even if the bread isn't great at least the place smells fantastic. Again, I see plenty of room for improvement but any suggestions would be greatly appreciated. 

into the banneton:

right before loading--this was about 4 hours in and looked strange--I believe it had maybe just doubled in size?:

The bake is not as dark as I was thinking I'd get but internal temperature was 209f at the center...I put it back in the oven (out of the DO) directly on the stone for a few minutes to darken the bottom a bit. 420f for first 25 minutes (I don't have a convection oven) and then another 45 minutes with oven @ 390 with no cover.

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Second loaf in the pan--bread spice on top of this one (integrated on the first)

I pieced it back together and figured that since I'd already blown the loaf that I'd go ahead and cut into it (sample) this evening. Not very attractive, but actually quite delicious.

Thanks!