I modified Mike Avery's San Francisco sourdough recipe by adding 3 stretch and folds over 2 hours. I like this recipe for its nice sour flavor. Used my 100% hydration whole wheat starter. Proofed 11 hours overnight at room temperature, @ 75F here in sunny coastal New England, after shaping. Baked @ 400F for 20 minutes w/steam, then 35 more @ 375, with 10 minute, oven-off drying. I think it's a bit overproofed. I did not get the oven spring I expected, but very happy with the flavor and crumb. The slump on the left happened when it kind of slid off the stone on its way in. It's very moist as well. Each bake is such a learning experience! We're having friends over tonight for BBQ ribs, pulled pork, beans, salad from the garden, and not cornbread, but sourdough. I think the boule will be a parting gift for one of our pals.