I baked these two loaves yesterday.
One is a sourdough loaf, in the shape of a batard, made from a 100% Rye sourdough starter. The other one is a brown bread loaf with honey from a recipe of Richard Bertinet’s book, “Dough”.
They both turned out well, and I am particularly happy with the oven spring I achieved from the sourdough bread.
I derive a great deal of satisfaction from baking (and eating) these breads. I like trying to capture them with my camera, too.
