I have made Shiao-ping's wholemeal a l'Ancienne (http://www.sourdough.com/recipes/pain-l%E2%80%99ancienne-two-modified-ve...) three times now, with success. We love the flavor of this simple bread! However, I could use some trained eyes to troubleshoot, as I am still a novice baker. I would like my bread to be taller and not so saucer-shaped. I didn't vary from the formula (except for amounts being a little inexact by using American volume measurements). Did I overproof? I don't really know how to tell when it is proofed the right amount, so just went by the time specified in the formula. A bad slasher? Is my proofing container just too large for such a high hydration dough? I have no bannetons but proofed the dough in a large colander lined with a floured towel (which did give an interesting design!). Please nitpick; I want to be an expert someday! Adding crumb shots as it as cooled enough to cut!