An ear and a bloom!
finally I manage to bake something that looks like this! Used Hamelman’s wholewheat multigrain formula.
instead of 2 hour bulk fermentation I did 1 hour and retarded for 2.5 hours (just because I had to go out for errands) and final proof for 1 hour.
as i couldnt turn off the top element of my oven without activating the fan, i placed a sheet of aluminium foil on top of the dough while baking with the usual steam. Removed the foil after 20 minutes and the result was fantastic. So happy!