proving basket

I have been baking bread regularly for about 4 years now, since I attended a course run by Richard Bertinet (RB) in Bath, UK.  I generally make white sandwich bread, focaccia and baguettes to RB's recipes and methods but the bread I bake most frequently is a spelt sourdough (200g wholemeal spelt, 200g white spelt, 200g of sourdough starter made to RB's methodology with 7g salt and 300g water as well as 5g ascorbic acid).  Here are a few pictures of my recent efforts.