Sourdough Ciabatta and San Francisco Sourdough

These are both "a first time" for me. I never made ciabatta before, and I never made SFSD before. The formula I used for ciabatta was from Txfarmer blog, the one that is made in 36 hours (I made in 40 hours), and I was so pleased with the result, I baked it twice, one after another. First time with some whole wheat in it, and second time with some rye and wheat germs, toasted. I'll defenitely make this formula again, I still have to learn when to stop the fermentation and how much to develop the gluten before putting the dough in the fridge. I'm happy with the result, but I based my work on instinct, without having a clue if I'm doing right or wrong what I'm doing.

Pictures from the first batch:

 and from the second batch

San Francisco started with David's formula from "Crackly crust and shiny crumb SFSD form AB&P" (I don't have the book, yet, but after this bread I'll save some money to buy it) - link to David's post here. I increased slightly the rye percent in the formula and I added some durum flour, and the resulting bread is extraordinary. I never tasted a true San Francisco sour, so I can't compare, but I think this bread is the best I've made so far (in white bread category). It's moderate sour, and the crust is deliciously flavored, and the crumb is cool and silky. I am very very happy I made this bread, all my good thoughts went to David everytime I ate a slice of bread.

pictures with the crust:

and with the crumb:

 Happy baking everyone! Thank you TFL members for being here.

codruta

PS. If someone is interested, more pictures and complete recipe can be found on my romanian blog, link for ciabatta here, and link for SFSD here.