After making the dough for the Columbia Essential sourdough loaf (in Maggie Glazer's Artisan Baking) on Sunday and fermenting it in the fridge overnight, I put it in the oven Monday morning and ended up with this:

I was inspired to take the picture on my deck by mountaindog (loved the picture of your Thom Leonard Country Loaf).  The slashes on this bread spread in an incredible way - I was really surprised, since by the end of the 2nd ferment, the dough didn't look particularly proofed.  The oven spring worked magic - the loaves easily doubled in height and the slashes did what they were supposed to.  The crumb has a nice look and taste, and the crust is fantastic - crispy, with lots of little bubbles just under the surface, but not hard, like my other sourdough loaves have turned out.  This recipe is definitely a keeper. 

 Instead of the diastalic malt syrup called for in the recipe, I used dehydrated malt (Spray Malt - my husband brews beer) and added enough water to make a syrupy consistency.  It seems to have worked fine.