My next loaf...

No photos of finished product because once again I was frustrated at the formation stage.  I was happy with the rise and fall of the starter.

I was also happy with the leaven.

I decided to add more flour at the Beginning to allow for proper fermentation and make handling easier when turned out. The resting and turning looked good too.

However when I did turn it out, it was still too wet for me to manage.  More flour, more frustration.  It is sticking to the last rise towel also which is infuriating and makes ear cutting impossible - there is no skin to cut into.  Not as much oven spring as I wanted either, but it got a full hour cooling time and tasted divine even if it wasn't picture perfect.