When I took the bread off the wood stove I let it cool in the pan a bit before flipping it out onto the rack. But oops, the top was still unbaked dough. It stuck to the rack when I picked up the loaf (hence that crustless space in the center). Stuck to my fingers too. I put the loaf back on the stove, upside down this time, and baked it further.
It doesn't look too bad and look at those nice holes in the loaf. So far my bread's been kind of evenly grained like store-bought white bread. Eeeeew! I wanted those holes! So good for catching melted butter when the bread's warm. And yes, so very tasty.
My sourdough starter is nice and strong now, meaning it's very forgiving. Good thing, too, because obviously I need a starter like that!