Barb- I give myself a 90% success- not bad for my 1st go! I used the Extra Tangy sourdough recipe (without the sour salt), and it has the perfect amount of tang for me. I gave it a long rise on day 2; 6 hours cold, 6 hours warm because that's what life allowed for. Shaped into 2 boules, and used pyrex bowels lined with a floured cloth (no fancy coiled bowls) and into the fridge overnight. Let them come up to temp for about 2 hrs this morning before baking using method #3. They stuck a little to the cloth when I turned them out so maybe more flour was needed. They didn't seem over-proofed, but didn't open up and pop up as much as I was hoping. The outside is nice and crusty and inside is perfectly chewy and has pretty decent holes. Absolutely delicious if I do say so myself. I did add a little extra water to my dough to keep it kind of slack. Maybe more steam is needed? My oven has no window, but based on sound it seemed that the steam was gone fairly quick. Probably need to work on my slashing technique too. If I can get it to open up like yours with a little more height, it would be perfect! So many variables, but I will continue to play around and see what gives. Totally fun and totally worth it!

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