christmas sourdough (high hydration)

as you can tell.. its very high hydration as you can tell from the super open crumb. (about 86-90? i forgot..) however.. it was also under fermented. (check out that crust though!) honestly, i was in a bit of a rush making this. it fermented for about 14 hours, and by time it was ready to go into the oven i was so exhausted.. i'm very happy with how it tastes though, i made a sandwich & a few pieces of toast with honey using it. it's nice & tangy.. Maja is my pride and joy, her bustling biome of yeasts and bacteria supplies me with endless bread! i thank God everyday for creating grains because if bread didn't exist.. i'd be sad. my one complaint with making high hydration bread is the shaping process, it literally takes more than an hour to get it into a ball, and once its shaped you're not guaranteed good oven spring (this loaf had uneven oven spring, the sides sprung up while the middle stayed flat?) its hard to explain, heres a picture.

according to my research this is a shaping issue, however its not really fixable given high hydration dough (as i make it anyways) doesn't hold shape the best. it kinda flattens out and becomes a blob, meaning i will be lowering the starters hydration now. She's more of a stiff starter now~