Amazing bread! Perfectly spongey chewy texture. Love love love.
After reading others' reviews, and having taken some official college baking courses, here are my tips:
You can simplify the shaping and raising steps. When shaping your loaves, flatten out your ball gently. Then roll up from the bottom, tight like a sleeping bag, squeezing out any bubbles as you go. Pull the ends even as you go, too, so it rolls like a jelly roll, not a croissant. Pinch the seam tightly.. Also, you don't need a baking cloth. At step 6 just place your loaves on your baking sheet and let them rise there. No need for an awkward transfer.
For a tougher chewier crust, brush it lightly with water before baking and a few times during. Also, you could place an oven-safe pan of boiling water in your oven to create steam, or carefully flick or spray water onto the hot pan during baking, creating steam.