My first bake since back from Italy: San Joaquin Sourdough
This bake followed my usual formula, except I increased the hydration slightly, adding an extra 20 g of water to the final dough. The formula and procedures can be found here: San Joaquin Sourdough: Update
This remains one of my very favorite breads for the texture of the crumb and for flavor. It is just delicious. I had a couple slices with dinner - plain, no topping or dipping. Susan prefers it dipped in olive oil with a bit of balsamic vinegar. We'll have more in the morning. I haven't decided yet whether to have some toasted with almond butter or made into French Toast.
I have a couple loaves of Hamelman's Pain au Levain with Whole Wheat Flour retarding tonight to bake tomorrow. That's another favorite.