Maybe interesting, maybe not...tip for Forkish method.
I'm an adherent of the Forkish No-Knead method, and have been having good results tweaking recipes. I most use poolish recipes (the amount of waste in making a Levain, yeesh!) and started substituting different flours for his 100%AP recipes.
I also was never comfortable flipping the loaf from the brotform into the Dutch oven. Usually deflated a bit and too hard to do any scoring.
Today I made a bake of 70%AP, 30% Manitoba ,with 100g of mixed grains and seeds added. After they were proofed I laid a piece of parchment over the brutform, put a small cutting board over that and gently flipped the whole thing. After removing the brutform I now had the loaf right side up on the parchment. I had plenty of time to score it and I lifted the loaf with the parchment and lowered it all down into into the hot DO.
I use Kirkland (Costco) parchment, the box says it's only good to 420˚ but I bake at 470-495˚ and it only lightly browned. I removed it when it was time to remove the lid and the results were good. Just a tip that may make things easier...