Sourdough bread question?
That is a good looking loaf! Your crumb is good and even your crust looks goodIf I were making that loaf I would have shaped it on the baking sheet for the second riseI sprinkle the baking sheet with corn meal instead of flour over a larger area than the shaped loaf will cover so if it spreads, which is likely it still will not stickThis seems to be a rather wet dough, which is why it spread after shaping, but that is what makes for that good crumbArtisan breads never have a uniform shape because they are hand made, but if this is something that bothers you there are specially designed bread pans for baguettesI have even bent a cheap aluminum pan into a shape I liked to use when I have an especially wet doughYou did a great job and will get better as you practiceAs far as your starter, I don't know if there was anything wrong with your first batchI am not fond of the smell after about a month, but that is what gives the flavor you are afterI leave it at room temperature for about 2 weeks then move it to the fridge, continuing to feed it every time I see it developing hooch(dumping half the starter and feeding with that same amount of water and flour.) Again, experience will dictate how you handle your starterEach house is heated differently and has different humidity levels so you need to find what works best for you.
