Yeah, those are the best two words to describe this weekend's sourdough boule. I prefer to embarrass myself on accident, hence no pictures. I guess every baker is entitled to a few mishaps here and there. I'll get to the points of where I went wrong.

Same recipe [1] as before except:

• Instead of 4 S&F w/30 min in between, I felt bold and thought 2 S&F w/ 45 in between would be enough and it might have had I not waited 30 min to shape after final S&F, which caused a lot of bubbles at the surface, which then caused burns spots. Well almost burned.
• Then in final proof it didnt seem like the dough was rising so I proofed for 8hr, and then 1 hour in the microwave with a cup of hot water at 90F.
• The what would be bottom seemed to develop a thicker skin this time, so maybe that hindered proper rising.
• To top it all of the son-of-a-wheatfield stuck to the brotform and ripped and deflated a good amount by the time I was ready for the oven. I like the flour lines but jeez, I wont spare any flour next time and just brush it off once out of the brotform. I really don't feel like wasting another 48 hours of work. Oh and 1/2 cup of steam instead of 1 cup.

So because of the brotform fiasco and the tougher bottom skin the loaf baked like a giant popover almost. Scoring needed to be deeper too. All-in-all it turned out to be a good learning what-not-to-do experience. Since the ingredients were right, and even though the bread was dense, it was soft and still tasty. 

I challenge you to yet another duel you boule!