Here are the loaves I'm currently working on:
150g 1:2:1 starter - Dulce (3 days after feeding)
50g 2:4:5 starter - Blarf (14 hours after feeding)
1085 Giusto Ultimate Performer (high gluten flour)
I fermented for 5 hours.
Shaped 2 1000g boules and proofed for 4 hours.
Baked for 34 minutes at 475 with 3/4 cup steam.
The loaves were definitely underproofed, and barely rose. I would use more active starters next time. They also almost stuck to the coiled wicker basket, and were difficult to remove. I want to increase the hydration a bit, but that means I will have to proof for less time.
Let me know what you think.
Danny - Sour Flour http://www.sourflour.org