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Basic recipe for those loaves:
80% strong white flour
20% wholemeal rye flour
10 grammes salt per 1kg flour
660 grammes water per 1kg flour (possibly a splash more, depending on how wet your starter is)
Sourdough starterDepending on how warm your kitchen is and how active your starter, it may be possible to make the bread in one day, ie combine all the ingredients, knead a tidy tad, leave for two hours, knead a tiny tad, leave for another two hours or so (until dough has increased in size by approx 50%) knead again, shape loaves and put into those wicker basket things to prove,which may take 3 or 4 hours. Bake in a hot oven, ideally on a baking stone, for about 40 - 45 mins.
Those loaves were made with about 600g of flour each.
ChasnotRobert
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Your bread looks great, what was the recipe? There's a bread thread somewhere here too.