First sourdough bread

Hi all,

While we are bracing for hurricane Matthew, I was able to bake my first sourdough bread this morning! Woohoo!

After my first unsuccessful attempt (described in my post about starter - I updated it with the new info), here is my first sourdough bread. 

While in process of nurturing it, I had a feeling I might have a few "rocks" on my way, and it happened, including baking itself. I'll describe a bit what I think happened and ask you guys for an advise.

i have to say, even though I have what to work on, but the taste of the bread was exactly how I like the sourdough, very flavorful, distinct sourdough taste, complex, yet, not sharp and not extra sour! As to taste - no complains. And my whole house had most appetizing aroma while I was baking it...yum! I also see an opened crumb, this goal is achieved.

now, on the down side: 

1) texture - too chewy- I would love it to be more fluffy, light. It was soft but again too chewy...   

2) the opened crumb was not very uniform (comparing with the pictures of the bread made by its author, and other examples of such bread), as well as my imagination lol

3) It did not rise well enough (even though the interior is not dense at all and the holes are not small either, very airy), or it was due too poor oven spring, - possibly because the steam did not work out well this time around, or for more than one reason, but I would like to understand why?

4) i did have hard time shaping the loaf, it seemed to be the bread did not hold shape very well, not as bad as the first time, but still - kind of not strong enough...so is this an undeveloped gluten? Is this weak starter (was not ready yet,or not enough starter - 92 g - 20% of the whole dough).

5) i think scoring was not deep enough,  maybe it did not open the loaf enough to give a better spring, plus poor steam...

6) very thick bottom of the bread; thinner on the top, but I think it should be thinner and lighter, flakier so to speak.

ingredients and method:

 I built levain (40g - 100% hydration WW starter, 40 g  unbleached inbromated bread flour, 40g WW flour, 80 g water); after 5.5 hours it was very active;

bread recipe - 78.6% hydration 

92g of the levain

359g bread flour;

55g WW flour

25g rye flour

335g water (90f)

9g salt

before mixing, I completed autolyse (1 hour) of all the flour and 300g water

after 1 hour I mixed levain and with the flour mixture and the 35g of water to help mixing it thoroughly by hand;

i let it sdsrt working for 30 min and then added salt and mixed it well again, by hand; I made the first set of stretch/fold (4 times: north, south east, west); I reported the sets 3 more times with 30 min intervals. And left it test for the leftover of the time (altogether, 5 hours of bulk fermentation).

afyer that, I pre-shaped it and cover it with a bowl for 10 min, and uncovered - 10 more minutes. And I noticed that even through the dough definetly rose and had a different sized bubbles, I was not sure if this was enough; I proceeded with shaping and had hard time shaping it - did nit hold shape well.

i placed it in the lined colander and left at room temperature to 20-30 min. And at last, 16 hours of retarding in the fridge.

beigee baking it, I scored it (evidently not as deep as I should have), and immediately placed in the preheated (500) degree oven. I baked it on a Cooke sheet and covered it with a deep roasted. And that this point - thebateam escaped and firther sprayimg water inside the oven did Not work out well.

i keep it under the toaster forte first 20 min with tempreture of 475 f and then uncovered for 30 min at 450f. I measured the temperature inside the bread and it was 211f and I took it out of the oven.

i cut it 3 hours after took out of the oven - it was definetly atvroom tempteture to touch.

so with all this info, please let me know your thoughts on what went wrong and what can I do to improve the flaws on this bread. Thank you very much!