I was afraid this bread would be a total failure because my schedule was so messed up. I fermented the levain overnight and then popped it in my refrigerator for 24 hours before mixing the dough. I mixed the levain with warm water and, after doing a series of 3 or 4 stretch and folds, bulk fermented the dough at room temp overnight (6 - 7 hours) then loosely shaped it and retarded it in the fridge for 14 hours.
The dough felt tight and right when it went into the fridge. But it oozed out of the bowl like a fat boa constrictor when I flipped it to bake it.
In the end it came out a little squat but just fine, with a gentle wheat-forward flavor & a lovely background complication from the toasted seeds.
Rob
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However, I'm not going to suggest that you should try harder next time. :-)
Even if it wouldn't win a blue ribbon at the fair, you still have a good loaf of bread to enjoy. Well played!
Paul
If ya haven't had one here and there - you're not trying. Enjoy!