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Nice one - flavour and texture are more important than how it looks! The slice on the end looks excellent, not too dense.
When are you making the next one?
Bainbridge-
Thanks, I was pleased with the amount of air captured during the rise. Presuming this one is gone by the weekend (a certainty in my house) then this will probably become a Saturday routine. I make fresh pizzas for the family on Saturday night, the weekly sourdough can just become an extension of that. I made this Saturday morning, let it rise for six hours, threw it in the refrigerator overnight, let it sit for a couple hours Sunday morning to get to room temperature then whacked it in the oven. Baked it in an iron casserole, has a great crust.
pharoahsanders
This was my effort this weekend. Dough was so wet that scoring in the top disappeared, looks a little funny but great flavour.