Perfecting the Country Loaf

After purchasing "Tartine" I thought I would start at the beginning. The Country Loaf. I mean, how hard could that be? Trial 4, and it's ALMOST there. First, it's a super wet dough (aka sticky and hard to work with). It sticks to the proofing basket towel and tears, so there's no tension in during baking (how it maintains shape/expands and doesn't end up super dense).  Then, it won't score, again, no steam release=dense. And there's the starter, which I've been maintaining for two weeks now is just now getting to be the right "sour." Not to mention, it's high maintenance, since tartine suggests kneading is unnecessary, there is an every-half-hour for four hour turning ritual, to be followed by a shaping that looks easy enough....anyway, it's been MUCH harder than I thought it would be. But now, after much trial and much error, I'm finding success. Granted, earlier attempts yielded solid loafs, but not perfection, not a Tartine loaf. This time, I think I've got it! And few tricks of my own! Like doing away with the cloth lined proofing basket and opting for parchment which is then directly lowered into a dutch oven (substitute for steam-injection oven), which means NO sticking! But the results are worth it, and satisfying. I'd say I'm at 90%, one more go and a few tweaks and I think I'll have a loaf to rival any bakery!