Shaping Higher Hydration dough?

I’ve been working on mastering a higher hydration dough (80%) but am still struggling a bit with the shaping. With this attempt I tried to do a preshaping and 30 minute bench rest step before shaping and cold proofing. The loafs still sploot out a little on one side. Any advice or other observations? How does the crumb look? Protocol in pics. Thanks!