It has been a long time since my first and so far only post, so I just thought to pop up and show how I bake my daily bread these days.
I've got a long rectangular-shaped dutch oven/baking dish, but I usually want to bake two smaller loaves rather than one huge batard, so, sacrificing shape, I put two smaller loaves separated by a small piece of parchment paper into the DO and bake them like that. To make all sides of the loaves brown evenly, you've got to take the separating parchment out when uncovering the DO, but I don't always do that, since the bread is fine either way.
Here's what it looks like out of the oven:
Ant the better loaf closer-up:
These are 70% hydration, 80% bread flour, 10% WW and 10% spelt sourdoughs with and added 10% cracked wheat scalded and soaked in an equal amount of water overnight. The levain was built up using three stages with feedings spaced close together, so you could call it a pretty "sweet" levain. The loaves were scaled at 630 g and scored using scissors like Chad Robertson seems to be fond of doing these days.
I know they're not perfect, but then at least there's always room for improvement! I saved another 630 g piece of dough to use as old dough later.
Here is the exact formula: