Everything is awful.
That, of course, is not true. But I haven't gotten a loaf to do what I want in many, many attempts. My most recent attempt was KABCo's Marra's Sourdough. Take a glob of starter from the fridge, through it into a tub with everything else, mix, fold, and shape and supposedly, in the words of Martin, I won't be a slave to my bread.
450 g KABCo AP
50 g KABCo WW
10 g salt
Mixed at 10:00 am; rested for 30'ish; stretch and fold; lamination; coil folds on the half hour for 3-4 hours; bulk for another 4; pre-shape @ 7:30; puddle of goo when it was time to shape at 8; turned into a rage monster and threw it in the trash.
Last week: Tartine w/ starter; puddle of goo at shaping; ended up w/ pancakes that the birds look down on.
Week before: made up Forkish w/ yeast; shaped one well and it went well; the other was a little dense, but no goo.
Several years ago: fairly reliable Forkish breads, but mostly yeasted.
I am angry. I thought I could do this. I make great biscuits. I make great pizza, Neopolitan (ish), Detroit, whatever. I know I need to take notes, but at the end of the day, my doughs never, ever, look like they do online. They're always weaker, shinier, and goopier.
Sorry for the rant. My hobby is enraging me.