I haven't shared any photographs of my bread yet and I decided it was time to do so.
Today I made my regular 5% whole wheat straight sourdough boules. The dough was made using a 4X expansion last night and a 4X expansion this morning. Baker's percentage is 69. Pretty sticky so I gave it two folds at 20 minutes and two more at 40. (Would have gone 30/60 but I had to leave for a while). Baked in a cloche for 15 minutes and 27 more at 435.
The slash is my "house" leaf slash.
And here's the crumb!