123 sourdough sandwich bread

Not sure that this is going to last long enough to make sandwiches out of...... its good.

I followed the 123 recipe here.

mixed 9-10 oz starter, 18 oz bread flour, 9 oz regular flour, 18 oz water and 1 Tbsp salt (remembered to add salt this time!)

did 2 stretch and folds, retarded in fridge overnight.  Did one more stretch and fold, shaped, and put in loaf pans.  Let sit in fridge for 8-10 hours.  Let it warm up to room temp for about 60 minutes while oven preheated;  put it in even though it was still cold.  I was worried it wouldn't rise much, but it seemed to do ok.  Cooked at 500 for 10 minutes and 425 for 30-35 more.  

Crust is nice and chewy, and check out the crumb!

I had a piece with butter for breakfast.  Yummo.  I doubt it will last the day :)