I remembered the malt this time, and I also did a slow knead/rest/fold cycle (although I went running for a while in between) . I don’t think the dough had as good a rise, but it was beautiful and smooth and stretchy, amazingly smooth like the videos. Here’s the pics (my camera is hopeless in low light, I took some on my film camera that I might remember to post at some stage).
And, of course, the crumb shot.
I’m pretty happy with that! Best crumb yet.