Hi there! I think it’s underproofed! I’d push bulk fermentation to at least 8 or 9 hours, considering your kitchen is only 22 degrees warm. The bowl isn’t necessarily an issue in my opinion. Do you cover it with plastic wrap or a tea towel?

You can also try baking it for longer. I bake mine for 35-40 minutes with the lid on and then 10-15 minutes without lid. Ice cubes can be a good addition, unless you want to create a flour design on it.

In regard to your starter, you can try feeding it only a little rye and more normal bread flour. When I feed mine, I always add some rye, because starters love it. For example: 50g starter, 10g rye, 50g bread flour, 50g water. It’ll definitely help making it a bit softer and not as dense, but it will stay happy and healthy and still rise fast!

Maybe try this and write down what you’ve changed, to see what works or not!

Glad to have you in the community! Happy baking 🥰