Josey Baker seeded loaf

This is the recipe from Josey Baker Bread seed loaf. I followed The recipe almost to the 'T' Save for swapping some different seeds to what i have in my pantry and increased SD to 20g instead of 15g as i wanted a shorter preferment time (6 hours on a very hot day at 32C instead of his recommended 8-12 hours).

I did the stretch and folds at 30 minutes intervals for 2 hours then cold bulk ferment in the fridge overnight for 14 hours. The next morning preshaped and benched for 10 minutes before final shaping into a banneton for 1.5 hours about 29C. I found the dough really wet and slack and had very much difficulties in shaping. After a few tries i just dumped the very slack dough into the banneton and kept my fingers crossed. From the recipe the hydration was at 75% but it felt higher than that by feel. if i could describe it i would say that the dough was "wobbly".

when i turn it out onto my baking sheet it was like a puddle of jelly, but i slashed the dough nevertheless. After about 15 minute in the oven at 250C with steam, it rose about 35%. The result is in the photos. Crumb is moist and highly gelatinised. Think it may be a tad under...would have been better if i had baked it for 5 more minutes (from the suggested 45 minutes).