Pugliese - wet dough learning curve

Thanks to some very detailed posts, some beautiful photos, and troubleshooting advice on my first attempt with the Bread Baker’s Bible Pugliese recipe, I baked a loaf closer to what I had hoped.  Chewy, moist interior, and crispy crust.  

There is room for improvement, but this one is definitely better than my first. I am learning SO much from this website and the generosity of strangers!   

I tripled the recipe, used non-diastatic malt instead of diastatic, added an additional 2 minutes to the mixer time (Bosch Universal) and added about 3 minutes of the rubaud hand mixing method before moving to the stretch and folds.  The dough had a lot more structure and didn’t collapse when I took them out of the Bannetons. Please excuse the orientation of the photo - not my forte.