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rhb
Nef
Couple tips - try putting your starter in something see through - easiest way to see how aerated it's getting. Don't forget to use the float test as well - dropping a bit of starter into water, sinking = under, floating = ready, dissolving = over. This can also be done with dough to see if it's proved ok (only with sinking vs floating tho).
The dough looks like it could maybe do with a bit more water too. Wholemeal tends to come out dense anyway, and the bran/fibre absorbs a lot of water away from the dough as well.
You could also add a tiny bit of yeast to a loaf. This way you'll at least know if your issue is with activity or not. Probably won't get the same flavour developing but a way of narrowing down the potential issues.
Are you baking in a cast iron pot too? That helps with spring etc making the loaf lighter.