This is my third attempt at baking a sourdough loaf.  I increased the weights for my dough and had the benefit of being home to keep an eye on things from start to finish.  Pics of the process posted to instagram.  I used a 60% hydration, as my last attempt with a 70% hydration was a bit more than I could handle.

300 grams of King Arthur Bread Flour - http://instagr.am/p/NIG34NxEaw/ [1]

188 grams of warm water - http://instagr.am/p/NIHMoeREa_/ [2]

120 grams of starter - http://instagr.am/p/NIHX0kxEbK/ [3]

8 grams of sea salt - http://instagr.am/p/NIHjwIREbO/ [4]

First mix in bowl - http://instagr.am/p/NIHtcZxEbU/ [5]

After resting, first fold & shape - http://instagr.am/p/NIH1xEREbb/ [6]

Final shaping before proofing - http://instagr.am/p/NIKl0ZREc9/ [7]

After baking at 425 degrees for 1 hour - http://instagr.am/p/NIdIdmREVU/ [8]

Crust - http://instagr.am/p/NIdXtNREVd/ [9]

Crumb after cooling overnight - http://instagr.am/p/NJYVPzREbV/ [10]