I used Hamelman's formula for this classic Vermont Sourdough. Used Heartland Orgranic flours that I found at Whole Foods. Dough was hand-kneaded and retarded overnight. Baked on 2 inch firebrick and covered with aluminum roasting pans ($1 at Dollor store) for first 20 mins of baking. Sorry there is no crumb shot, but trust me that it was as soft as a pillow! I attribute my success to the gentle kneading, organic flour, and aluminum covers. Enjoy!
I adapted this recipe from Hamelman's Bread, page 113. I followed his timings closley, and just changed the size of the recipe to what I feel works best with my mixer (Cuisinart 5 quart). I also changed the overall hydration from 68% to 65%. Loaves came out with a thin & crispy crust and light & nutty crumb - would certainly make great baguette dough.