With regards Smithy's Sourdough Rosemary Bread, I had exactly the same problem when I started using techniques in the Forkish book, this loaf was also a mix of whole wheat and white bread flour as I recall. It tasted fine but whatever flour I used at that time, the results were similar.
More recently I have stopped using a banneton and reduced hydration slightly. Because the breads I'm making at the moment aren't comparable to those I was making a year ago I can't be certain which of the variables has improved my results but I think it is hydration. Somebody told me I was over proofing these loaves but I don't think that was the problem.
Yesterday, my first ever sandwich loaf (pain de mie). I was delighted with this, I really didn't expect it to turn out so well at the first attempt. It was all gone within an hour of baking! Will definitely try again to make sure it wasn't just beginners luck.
