An unintentionally moist sourdough

It happened again... I ran out of flour. But I decided that there was just enough to make a workably moist dough, so all was well. I think. We'll see when it finishes baking! Anyway, here's the recipe:

An Unintentionally Moist Sourdough
Ingredients
For the sponge

• 200g Strong wholemeal flour
• 250ml Water
• Decent chunk of sourdough starter

For the dough

• 10g Salt
• 180g Strong wholemeal flour
  

Method

1. Mix together the ingredients for the sponge, put in a bag and leave overnight.
2. Add the salt and the rest of the flour.
3. Knead until smooth.
4. Make a round, put in bag and let rise for about an hour.
5. Tip out, form into a round and leave to rise for another hour.
6. Repeat step 5.
7. Deflate, divide into two portions, shape into loaves, put in a bag and leave to prove (I ended up going out and left it for about 8 hours!)
8. Bake at the highest possible oven temperature for ~10 minutes then turn down to ~200C for a further 30 minutes.

Here are the loaves before proving.What they look like ready for the oven.