So this is what they do in Vermont!
Today I finished up a batch of Vermont Sourdough as modified by weavershouse provided by Zolablue. The Susan provided moral support and motivation. It was a little dry in the mix up and I think I'll increase the water a touch next time. I used 100 grams of clear, and the balance of the white flour was Harvest King and folded it just one time. I did the final rise in a cloth couche and baked on a sheet pan from a cold oven. Steam was 12 minutes with the vent blocked in the electric oven. The second image is what I was doing while waiting for the bake to be done. Thanks girls, I like this bread!