I got some bannetons in the mail and wanted to retry the Basic Durum loaf in "Classic Sourdoughs" by Ed & Jean Wood. 

Here are some photos and yes, I'm happy but will have a go at making it leaner the next time  - drop the sugar, get rid of the butter and see what happens.  The Durum flour I have is very white compared to others I have seen on this forum but has the semolina flavour and chewiness that make it different.

Thanks for taking a look,

Ian.