Starting a Sourdough- (Update with pics)

Sorry I didn't have time to fill in the story till now. I've been making sourdough for about 5-6 years so I've learned a lot along the way. This is a sunflower and flax seed sourdough which has slowly fermented over 3 days because I like it sour and wanted the extra flavor that only long fermentation can give.

Recipe is basically from the Tartine Book #3

I toasted sunflower seeds and soaked the flax seeds in hot water while I mixed the dough. Dough is high hydration (85%) which is a little tricky to work with but it makes for a beautiful open crumb. That's why it looks wet cuz it is.

This is a few hours after the initial mix



After a bunch of stretch and folds and overnight rise in the fridge. Divided



I rolled them in raw sunflower and flax seeds and placed into the bannetons





Back into the fridge for another long rise. Hey I had to go to work so bread had to wait anyway.
Next day....



Score the top and bake





Just out of the oven. It's cooling now so I don't have a money shot of the crumb