If yesterday's sourdough bread was Dali-esque bread, today's bread is cowpat bread. It was even wetter (slacker) than yesterday and just sort of slopped all over the baking sheet when I turned it out. It then rose spectacularly and looks pretty great inside (tastes great too) so we don't mind. But I would like to make bread that looks as good as it tastes.
Someone on The Fresh Loaf suggested dusting the banneton with rice flour to help with sticking. And of course I need to learn to add just the right amount of water to get the light holey loaf I want without the cowpat effect. I'll get there. I'm much happier with this bread than with handome loaves I've made in the past that were dense and chewy.