The bread did not have great vertical oven spring but the crumb seems to be nice and open.

I used the artisan bread in five minutes a day basic boule recipe for this boule.

I used the artisan bread in five minutes a day simple crusty bread recipe for this boule.

Boule, close up shot (Basic boule recipe from www.artisanbreadinfive.com, but used 1/2 KA whole wheat flour + 1/2 unbleached AP flour)

Boule (Basic boule recipe from www.artisanbreadinfive.com, but used 1/2 KA whole wheat flour + 1/2 unbleached AP flour)

This is a picture of some really big ( for me at least) 5  pound miches that I baked for my Boy Scout troop's dinner, these were 10%
whole wheat, 90% bread flour,made with 'Mikey's NJ' starter, and a big hit at the dinner.

Not the best photography, but you can see how pretty these were

Hey Loafians,

This is the next video in the long awaited and eagerly anticipated series (OK, maybe not). It's on shaping dough, and I hope you enjoy it.

-Mark

http://youtube.com/watch?v=7MVHDdDtuRc

ABin5 boule. Dough was 1 day old.

Hi Everyone,

 I'm currently baking a country levain raised bread. Every time I shape it the seam always seems to come apart. Does anyone else have this problem, and potentially a solution?

During my bulk ferment I do lightly oil the dough (is this detremental to shaping). 

I shape it and bench it for 15 minutes before final shaping. I do let it rise in a banneton.

 Thanks for your help and happy baking,

Ryan