This is quite an impressive loaf. The home recipe is for a single loaf with 3 pounds and 11 ounces of dough. (The professional loaf calls for 5 pounds of dough.) My home loaf, which spread perhaps more than it should, measured over 14 inches in diameter.
The loaf had an 83% hydration and was quite slack. As such, the dough was quite damp and difficult to work with. I used the three folds during the bulk fermentation and still didn't develop enough strength. The recipe calls for a final fermentation of two to two and a half hours (perhaps a bit too long, at least in my case). I used a linen-lined 12-inch skillet and inverted dough onto a large sheet of parchment prior to putting it into the oven. Even so, I had difficult getting the loaf into the oven. (If I were doing it again, I would use two overlapping sheets of parchment.)
Hamelman recommends cooling the loaf in a baker's linen and waiting at least 12 hours before cutting. (In the picture, I'm using the linen to hide the slightly misshaped edge.)
The loaf had a mildly sour taste and an open crumb. It had an excellent flavor and is a loaf that I hope to make again soon.