We're invited for dinner tomorrow at the home of one of my favorite high school teachers. He and his wife have become our good friends over the years. I offered to bring bread and decided to bake two different breads that I think they will enjoy: The Miche, Pointe-à-Callière from Hamelman's "Bread" and my own San Joaquin Sourdough. (This version) [1]

My wife thought the miche would be just too much, so I divided the dough and baked two boules of 820 gms each.

Boules, Pointe-à-Callière

Rather a "bold bake" of these, but I expect the caramelized crust to be very tasty. 

Boules, Pointe-à-Callière crumb

Here's another photo of the boule that's going to dinner.

And the San Joaquin Sourdough. I think it was a bit under-proofed. The oven spring was ... exuberant. 

San Joaquin Sourdough 

David

Submitted to Yeast Spotting [2]