Being at about the same stage as Tullymoor and reading the advice and recipe that SourDom gave him, I figured that the recipe was a good starting point for me.
Started mixing at 6AM this morning and baked at 2.15 PM this afternoon, I like to follow a recipe to the letter the first time around and then vary things to suit. Baked as a single 1Kg loaf for 40 min at 215C. So the result:-
Good: Reasonable amount of oven pop. Chewy crust with a nice sour taste, very tasty crumb with a hint of sour taste. Nice holes in crumb, some larger ones from trapped air.
Not so good: Crumb still a little too moist. Crust a little too light. Did not wrap dough tight enough so had a bit of flattening.
Conclusions: Am ordering a 1Kg Banetton. Give more proving time. Play with increasing oven temperature/time. Am happy with my 1 week old home started brew as I think it will get a lot better yet. And best of all it tastes fantastic, even the resident critic (wife) loves it.
So many thanks to SourDom and all the others who's advice I read.