First bread with Mendocino Grain Project flour

I received my 20-year-old sourdough culture in the mail a few weeks ago, but I hadn't made the time to bake bread with it.  My friend asked if we could bake bread together, so I brought the starter to their house.  The only bread-making cookbook around is the notorious, well-respected, and formidable Tartine Bread book.  I figured that if they knew how to use a starter well, it'd be them.  

The book clearly lays out all the steps in great detail, like having a mentor who's not terribly didactic.  I used our Red Fife and Triticale for the whole wheat and King Arthur for the all-purpose flour.  Our Dutch Oven is a bit too small, so transferring the bread to the pan was a slippery disaster, but no one was burned!  After 12 hours of rising dough and falling hopes, I had two steamy loaves.

Button

Inny

Outy

You can see that the gluten didn't form properly and that too much moisture remained in the bread when it was taken out.  It's also possible that the dough was too moist from the start, since the texture didn't match the photos.  It acted like it rose enough, particularly during its free-form sit.

I'll try again soon.