My try at dmsnyder's San Joaquin Sourdough
Changed the directions to fit my schedule a bit (~34hr bulk ferment, skipped french folds).
Made 2 baguettes, 1 with traditional scoring, 1 with straight slash.
My baking stone isn't big enough right now, you can see one end kinda went over. Ordered a 15x20 Fibrament but they're backordered for 3-4 weeks.
My scoring and shaping is definitely getting better. I'll post a crumb shot and let you know how it tastes when it has cooled.