Working my way through Hamelman

OK.  The title is mis-leading.  I actually baked an FWSY country blonde but my intention is to work my way through Hamelman.  Why did I bake the FWSY?  I wasn't able to get home from work early enough to start the Hamelman Vermont Sourdough that I planned.  My starter was ready to go, so i needed to do an overnight bulk ferment.  FWSY recipes cater to that.

This is a 78% hydration dough and I've had trouble handling high-hydration doughs in the past.  I've made this bread several times and have had very uneven results.  Baking from Hamelman was a great relief for me as working with 65% hydration made everything much easier.  Some of Hamelman's breads use  125% hydration starter and the Vermont Sourdough calls for mixing the levain 12-16 hours after feeding.

So this bread is a hybrid: it uses Forkish's general formula but Hamelman's mature, 125% hydration starter.  I reduced the water in the formula to account for the higher hydration starter.

In general, Forkish's long fermentations don't seem to take nearly as long in my kitchen as they do in his.  i finished mixing last night around 9:40 PM.  When I got up at 7 am this morning the dough had tripled in volume and had lots of bubbles.  I think it was on the verge of being over-proofed.  My kitchen was probably 68-72 over night so not too hot but still the dough rose much faster then Forkish's 12-14 hours (<10h). Could the accelerated fermentation be the result of the more mature starter? FDT was in line with Forkish's -- 76F.

While shaping this fairly wet dough was hard, I think baking the 65% Hamelman breads over the last few weeks has given me more confidence in handling the dough -- having shaped lower hydration dough successfully, you learn howit's supposed to work and you can apply that knowledge to the higher hydration dough even if it much stickier. After shaping, i proofed for 3 hours (Forkish calls for 4-4.5).  I baked the bread in 2 dutch ovens (1 cast iron and one anodized aluminum) at 475 covered for 20 minutes followed by 25 minutes at 440. The one in the aluminum did not get as brown a crust.  

Scoring was a challenge.  The dough was very jiggly and loose when I scored and i don't think I acheived an even depth.

The taste: very nice custardy texture.  Crust is crunchy.  I would like it to be a bit chewier.  Acid is a bit too pronounced.

Would love to get any feedback on the result.