as you can tell, it still needs work. decent oven spring, still working on it spreading out, but there are still some tweaks i need to make. I have been using the Tartine Bread method, and find that a 68% hydration ratio works much better than the 75% described in the book. Considering the first go round it didn't raise at all, and was just an unpalatably dense pancake about an inch and a half thick, I'm pleased with this. definitely the best sourdough loaf to date.
