I'd offered to make a bread for a friend, so I did a double-quantity.
(Actually, a single-quantity from the Ken Forkish book; it's just that I normally do a half quantity to make one loaf!)
This is actually a hybrid leavened bread, with some 180g of levain and about 1g of yeast, in a 1000g total flour recipe,proved overnight in the fridge.
(The Pain de campagne, if you have the book.)
It's a great recipe, with the predictability of a controlled environment proof. Has all the qualities of a pure sourdough you want: flavour, density, chew; but less big holes in it, a more consistent bubble distribution.
The one on the left is a bit wonky because the banneton was sitting a bit wonky in the fridge overnight. The polly bag was wrinkled a bit under it, so the banneton was tipped a bit over. So when I came to tip it out of the banneton and plonk it in the oven, the banneton ring-marks were all a bit off-centre!
The bread on the chopping board is an overnight straight yeasted 40% wholemeal, made in a bit of a hurry a couple of days ago. It's a bit meh.
The more sharp-eyed reader may spot that I am mid-way through a dishoom kejriwal in the background...
Double sourdough by
Ron Lowe, on Flickr