Nice! Keep going, it will become better and better in the long run. Maybe try to generate some steam for the first 15-20min of the bake. Also try to bake at higher temperatures maybe. Also scoring helps the bread to expand more, makes it prettier and gives you more of that tasty crust.

Did you open bake? Maybe try the dutch oven method to trap in some moisture. I find that to be the most consistent way since ovens are all different.

Glad it’s tasty, crumb looks nice!

The overall shape makes me think it’s over proved / the gluten is too stretched out. Maybe lower hydration would give you better oven spring — what % are you at now?