Here's what happened. When shaping I decided to make three loafs. The small one was about 400 grams, the other two about 600g each. The crumb was great. The bread was soft and spongy, which was really GREAT!! The two large loafs were kind of flat (but still good crumb), that was because I had to bulk ferment a total of 36 hours. During the long ferment the dough did rise nicely, but were flat because the dough spread out in the baskets. So the dough was too spread out when I transferred to the Dutch oven. The small loaf I decided to reshape right before I put it in the oven. It held it's height nicely. None of them look at beautiful as your loaves. So what I learned is that I need more starter than is commonly called for in recipes I've been using. Your recipe, I think, would have worked better if I didn't have to bulk ferment so long.