Today's baking has been hectic

Today's baking has been hectic and a case of excellent timing for a change.
After my dithering about Baking Maths I got down to some baking. I am happy that I have a good strong starter and a good grip on making my sponge. So I set out to try three SD recipes from the same sponge.

Loaf 1, River Cottage Sourdough.

Loaf 2, Felixstowe baker's 1 loaf Sourdough recipe.

Loaf 3, Sourdough with Levain.

The final pictures are thus:

They shared flour from the same bags, water and sponge - each was kneaded for 10 minutes. They were all set to final proof in floured bannetons in a proofing bag @ 80f. As I have had problems with over-proofing I went without bulk proofing and degassing.

Each had the final proofing that they required:

Loaf 1, River Cottage Sourdough. 90 minutes

Loaf 2, Felixstowe baker's 1 loaf Sourdough recipe. 180 minutes

Loaf 3, Sourdough with Levain. 90 minutes

Each loaf was baked on a pre-heated stone. They all had 12 minutes steaming followed by 7 minutes on a rack with the stone removed. They were further all baked until the internal temperature reached 96f, then cooled on a rack. i have to think a bit about the results, but here are a few thoughts.

Conclusions:

1, The Sourdough with Levain and River Cottage Sourdough are of comparable weight, but different final proofing times.

2, The Felixstowe baker's 1 loaf weighed only 790g whereas the others weighed 1012g, yet its final proofing was double that of the others. I suspect that this was due to it having double the pre-fermented flour than the other two.

3, All loafs have a good crust, oven spring and the crumb we will see later.

P.S.

the symbols on the loaves are nothing to do with PlayStation - Honest.