Back to basics with the bread making, using Chad Robertson’s rustic recipe from Tartine Bread. For this batch I used a mix of 55% all purpose flour, 35% bread flour and 10% whole wheat.

Freshly fermented sourdough, just after completing turns for gluten development
Freshly shaped sourdough boules
Bannetons with the shaped dough - these fermented four hours before baking
Sourdough boule after proofing, ready to bake
First loaf out of the oven
Crumb shot