i use the linen lining with dough up to 80% hydro and with regular amount of any flour it releases fine.
How long did you let it rise in the banneton after shaping?
Medium sounds pretty accurate to me. Looks very good (esp the crust).
Second looks more open to me (photos from 2 diff loaves?).
15 hours in the fridge.
bulk proof happens before shaping for me.
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yes, i always bake 2… just highlighting that for my applications the medium is always better… egg yolk, olive oil etc don’t drip through badly like with the social media popular wide open breads
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Then you shape and let it rise a couple hours at room temp?
Ohhhhh. I get it.
Yes, I agree it depends on application and that medium, while less “sexy” can be more functional. Medium also makes for better croutons w/ the leftover bread (IMHO).
No. i think the best way is
mix, 3-4 sets of folds in about 2 hours… then bulk proof (about 50%) growth…
then preshape/rest/final shape, put into bannetons and cold retard overnight.
next day bake from cold after scoring
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This is the way (that is, @Nemroz’s method as shown above)
Practicing again b/c I want to bake some bread for the holidays.
The dough seemed very promising. I worked it a bit more than I usually do when mixing the wet flour + levain. It even showed some bubbles after resting from the first fold, which I’ve never had b/f! I let it double (rather accidentally letting it go 2.5x) b/c I think I chronically overproof.
My scoring stinks, but scoring was still more difficult.
The bake was… weird, and a bit disappointing. Not much oven spring, and the sides are much more rounded than usual. Very little bursting open at the scoring. But really wonderful air bubbles all around.
When I’ve overproofed, I normally get flatter edges, and, when I’ve REALLY overproofed, the center struggles to reach 210 deg and to get this level of browning.
So maybe I… underproofed? I’ll let it cool overnight b/f cutting into it. I’ve already started another batch tonight (this time following a suggestion from @lectroid to aid in some oil to see if I can get a thinner crust). 
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We’d need to know your steps. Scoring is easy when it’s cold and normally sourdough baked well right from fridge
I scored right after taking the dough out from a 24-hr fridge proof.
78+% hydration (flour and water mix was 78% but starter was 100%)
Mix flour + water
Autolyse x 30 mins
Add started (~122 gm) + salt
Mixed and then 4 folds 30 mins apart
Let rise at room temp x 8 hrs → doubled in height
24-hr in fridge
The crumb was actually not as bad as I had been expecting (will post pics later). But a few notes…
I used KA (probably) bread flour in my starter, and I used ~120gm of starter (+ 440 gm of Old World Flour + 342 gm of water). Too much starter, I think. Smell of the bread was a bit too similar to the starter for my taste.
I couldn’t get a deep score easily (even after repeated scoring in one area), and then the dough started to spread really fast after scoring (it had been holding its shape decently until then).
There were also air pockets up top near the scoring, so I think underproofed (based on what I’ve read here: Breadmaking 101: How to Troubleshoot Bad Bread).
Interior:
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Score end to end, deeply, at a 45 degree angle.
I think This dough was overproofed. Also I suspect lacks strength. I find that stretch and folds aren’t good enough and as any pro baker I started kneading it until the dough looks smooth.
The overproof - You should only need about 4 hours total after the mix in. 3 hour bulk proof. You don’t want to double in size, rather to save some of that rise for fridge and the oven spring
Deferred Spring Potential. DSP (c)Nemroz 2023
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Hand or machine? What technique do you use?
I’ve tried shorter proofs, and that also didn’t yield a great result. But certainly no harm in trying again. What proportion of starter to flour are you using?
It depends on time of year. Right now it’s colder in the house so I do 200g ss for 2 large boule. Hopefully your starter is strong, if not you’ll have slower proofing. But if we overproof it’ll always be too weak
I use a stand mixer but if by hand it would be a lot of slap and folds
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Thanks for the tips!!!
I got one of those. Dough hook attachment for how long and at what speed?
And do you just use the mixer with no stretch and folds after? Or mixer + stretch and folds?
I’ve never used the mixer for bread!
Pretty sure bread is what they invented the mixer for 
I just did 15 minutes for a Roman high hydro pizza but for bread about 5 minutes. But it’s the dough status they should decide, not time. Has to become smooth.
I do stretch and folds after as well. Need the strength for our long proofs with hopes of oven spring
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Was reading a King Arthur blog about using a mixer for a high hydration dough (their use case was ciabatta at 80% hydration). They use… THE PADDLE ATTACHMENT!!! That’s wild. I’ll give that a try…
Yep! I paddled my 83% Roman dough yesterday
Here’s the method https://youtu.be/Z5HTiYUa7fk?si=IslP0MhUamj_hoy0