Hi all.  I am new to this site, but have been following it and it's recipies since I started baking bread about 4 months ago.  The following photos are of my 1st and 2nd sourdough loaves, baked the same day.  Up until last week, I was busy perfecting a few riffs off of Jeffrey Hamelman's Five Grain Levain.  My first attempt at sourdough was a riff off of Hamelman's Vermont Sourdough recipe.  I know, you must be thinking, 'just started baking bread and already riffing??'  I do things backwards sometimes.  I was so excited with the external finished appearance of these 2 sourdoughs (first time trying a covered roaster method) that I forgot to take photos of the crumb.  Any comments/questions on the exterior are welcome however!  I need honest feedback and scrutiny!