Sooo...I was all excited ya ya ya.
I had lovely bubbles and nice gluten pull from the sides of the bowl. I used flour and my silpat for the 2nd rise. I did the fold overs and from there it pretty much flattened out, but it did puff up more than expected during baking. I let it rise for 3 hours. I used my beloved antique enameled cast iron pre heated dutch oven. I considered baking it on the silpat in the preheated pot for about 3.5 seconds, but didn't want to throw of the preheated pot thing. Well, it STUCK. Big time STUCK. I didn't use the bran and not too much flour on the outside. Mainly because I read something about not adding too much flour to mess with the high water count/flour ratio. I managed to cut pieces out and the crust seemed strangely tough and the bread tasted faintly of sourdough. Does that sound familiar?
Anyway, should I use more flour or bran for the outside? Tell me where I went wrong!!