That sounds about right.
FWIW sourdough is not terrible after freezing either, as long as your freezer isn't a moisture sucking drying POS (looking at you home rental fridge freezer), but can't quite compare to fresh. When we used to buy these in store, we'd generally buy half or quarter of a loaf to eat it while it's fresh (half was about size of your 1 loaf).
I figured out the freezing part when I had to live on my own and deal with shopping and school, so convenience was necessary, whilst not overpaying for groceries.

Interesting. I suppose you have "just small enough" air bubbles that there is still no deeper path into the loaf? The only time I saw sour dough with such big bubbles was in the Netherlands, and that bread was hard as wood within 3 days of cutting.