1. Standard Lahey
What flour is that? Do you see the way the top of the dough has flattened out and is a little bumped? This is classic symptom of a dough well past it's prime. It also looks a lot like weak flour.
2. Milled WW
This looks pretty good. Do you see how the top is still curved? The gluten still has some strength. The bottom looks great, but the side looks a bit underfermented. I would take this out of the fridge a bit earlier and leave it out longer and/or next time, use a tiny bit more yeast for a 24 hour fermentation.
3. My Suggestion
I hate to toot my own horn
but that looks just about right. Lots of bubbles on the bottom, lots of bubbles on the side and a nice smooth top.
I'm aware that these are three different recipes, so the dough balls are different sizes, but, even taking that into consideration, everything feels a bit inconsistent. I know that you're measuring by volume (for now), so that's probably part of it, but I think there's something else. Are you using the same temperature water for every batch? Are you kneading it with a similar motion for close to the same amount of time?
The grinding looks like it might have helped. It has all the attributes of a stronger dough and is showing no signs of bran damage. I would try the suggested dough with a grind next- and I think you're at a point where you could probably fire up the oven and bake the next batch.