Whole Wheat Chia Seed Sourdough

This bread shows both how much I don't yet know about making bread, and how totally forgiving and rewarding a learning process bread making is. I followed (I use the word loosely) this recipe. I was interested because I'd had a bag of chia seed in my fridge for about six months; I bought it and then never figured out how to use it. It turns out that chia seed can absorb incredible amounts of water, and turns into a gel; added to bread dough, this results in a lot of moisture and nice flavor. Because I was winging things I ended up with a lot more water in my dough than I meant to have, and I clearly have no idea how to shape or slash a wet dough. Hence the blobular batards I ended up with. But so what? They taste wonderful.