A busy day

The target yesterday was to redo this grain loaf (Multigrain sourdough based on Rose Levy Barenbaum's 10 grain  torpedo) and try to do it better , including the suggestions by several other TFL folk.  Here's how it turned out - 

The Shaped loaf just before slashing (i had issues with shaping)

after baking with steam at 225oC

Crumb shot

In addition made yeasted Baguette with poolish (Hamelman).  I increased hydration to 70% and baked as batard so I had more shaping practise

Crumb shot - this blew me away as I haven't achieved so many random holes before (I have made this lots as small boule at the recipe's 66% hydration)

Lastly I also made pain au levain (Hamelman) in small boules (310gms each)

So thank you Fancy Jim for your great suggestions - I also watched a couple of shaping videos but still find it quite challenging with the high hydration grain bread.  I love the flavour so will keep on trying to get the shape better.  I used finger poke test to decide when they were ready to bake and as I am still waiting for my bannetons to arrive, I proofed the batards on well floured teatowel (rice flour is just brilliant!) with side support from aluminium foil and baking parchment boxes!  seemed to work ok  today.  Bench temperature was about 26oC.