sourdough fermentation

http://www.thefreshloaf.com/node/58512/sourdough-what-did-i-do-wrong

This type of sour dough is like a Ciabatta with a higher hydration value. When I make a Ciabatta, the 2nd rise is what is important.  After the 2nd rise, I flip the dough upside down on a cookie sheet with parchment paper.  I then dimple the dough with my fingers almost right through to the bottom.  This disperses the gas for a more even rise.  The gas pocket is a result of the hydration value.  

forgot the salt looks like :)