If you saw my previous picture, you know my starter is alive and well! It's escape attempt was so inspiring I decided to bake, even though it's been in the 80's and disgustingly humid lately.
I ended up producing two of the most beautiful loaves I've ever made. Great oven spring, good hard crust with those bubbles and blisters I've been trying to duplicate since visiting Boudin Bakery in San Francisco.
I can't wait to tear into one tomorrow! After shaping I let them retard overnight in the fridge. I was rewarded when I pulled them out of the oven - my nose was immediately hit with the most fantastic sourdough tang.