Forkish Country Blonde revisited

Yesterday decided to have another go at this bread. I followed the instructions properly this time!  Levain was nicely active and after I had mixed dough, did 3 x 30 slap and fold followed by 4 x stretch and fold in an attempt to strengthen the gluten.  Left it on the bench overnight. Temperature dropped from 20°C to around 12°C but the dough had nearly tripled by 8:30 am just as it should have and was nice and gaseous!! :) Rewatched the SFBI shaping video, cleared plenty of space and calmly (for a change) followed their shaping method.  Whilst not perfect, my shaping was much much better so I am encouraged.  Only needed 3 and half hour proof (I refrigerated the dough for the last 30 minutes) before baking in DO one after the other.  Very happy with outcome and all the tips I got last time.

Crumb shot

 Not sure why, but suddenly I even manage "ears" on almost every bake!  the holiday must have done some good :)