I think I am in love...

Bake 1:2:3 sourdough again today.  This is my best looking so far.  I took AbeNW11's advise and did my build a little different:

10 g 100% WW starter + 15 g ww flour + 15 g water - This sat out on the counter, it went a lot longer than I had anticipated, almost 11 hours (work got in the way)

2nd build - all of starter + 40 g ww flour + 40 g water - on the counter overnight.

Early this morning:

120 g starter

240 g water

360 g A/P (I started using Dakota Maid and it is a nice flour to bake with)

10 g Blue Agave

10 g toasted sesame seeds

10 g toasted wheat germ

Autolysed 30 minutes, added 6 g salt, slap and folds for about 5 min, and then did a series of S&F every 20 minutes 4 more times.  Bulk ferment on the counter in a covered bowl for about 2 hours.  Poured it out onto my bread board and did the first shaping like in the SFBI video, rested 30 minutes, final shaped as in the video and placed in a floured banneton.  Left on the counter for another hour, pre-heated the stone to 500F, put the banneton in the freezer for 15 minutes, flipped, wet down with wet hands, slashed, and onto stone & covered.  Baked 5 minutes at 500F, lowered to 460F, baked another 5 minutes, uncovered, turned and baked 15 minutes, til internal temp. reached 210F.

This is the nicest looking loaf of sourdough I have ever made.  The shaping was so easy thanks to that video, my dough looked just like on the video.  Taking it to Mother's Day tomorrow, so the crumb shot will have to wait.