Next time, I will try the following: warmer water in the final mix, smaller loaves (three, not two from the batch), a longer rise in the loaf shape, and a cooler oven for the baking. I am shooting for a rustic style loaf, chewy texture, with big bubbles and a crisp crust.
This recipe uses a lot of water, so the dough is very sticky. I kneaded it in a bowl with a wet hand, rather than on a floured surface. I just cooked it on a cookie sheet, lined with parchment and coated with corn meal.
This is the recipe from the book I got from my sister for Christmas. She also gave me a kitchen scale which helps a lot with the measuring.
Give it a try. It takes some planning since the making goes over two days, but the taste is worth it.