Ive seen many posts with beautiful boules or batards from the first try. I made maybe ten loafs, none of which were successful. Then i bought a stainless steel pan (non stick coatings dont like high heat) from ikea for 5 euros, and now my every loaf is successful, i dont need to worry about proofing, shaping and can use whatever flour i want, so those are 100% whole spelt and 100% whole rye breads. For rye bread i put way too much water, i overproofed predough by extra 12 hours, at the end it was batter not dough that i had to pour into pan and it still came out great. Artisan looks good, but i kinda see no other point anymore. 

Spelt: 

500 g organic whole spelt  
310 g water  
60 g starter  
10 g salt

Mix and kneed well, 2 slap and folds, 2 stretch and folds every half hour, proofing until 1.5x, shape, coldproof in pan overnight and bake at 230 C 30 min with aluminium foil hat and 20 without. 

Rye:

Predough:

300 g organic dark whole rye flour   
270 g water (i suspect i had 330 g in)  
60 g starter  
6 g salt

Mix and proof till double (mine was completely deflated)

Dough: 

All the predough  
300 g organic dark whole rye flour  
160 g water boiling  
25 g honey   
6 g salt

Mix water, flour, honey and salt, add predough, and it looked really bad so i just left it alone and went to sleep a little, planing to dump it in compost. After i came back it has trippled so i poured in pan and baked it for an hour at 230. 

Artisan vs loaf pan