I figured Friday night would be a good time to start this, since it seems like the weekend is likely baking time. My bread has been in a sad flat rut lately, so I'm trying to re-base myself on Julia Child's french bread recipe from Vol 2 of Mastering the Art of French Cooking. Same general process and ratios, but I'm using my sourdough starter instead of commercial yeast. I started a sponge tonight for it. We shall see.
I'll hopefully have some photos later today. Reinstalling my computer as I managed to generally bork things up. How do y'all handle your final rises? I do it on a towel and then transfer to a baking sheet, but I didn't flour my towel well enough yesterday... mussed up my loaf when I had to resort to peeling it off. :( EDIT Final Rise Crap 30 Minutes Later The Other Side Crumb
Micheal Pollan has a bit where he talks about how you can tell a bread is good because it makes your mouth water (as opposed to Wonder Bread, which makes you want to take a sip of something.) By that standard, I wouldn't say it left my mouth wet, but it wasn't dry either.