My second pain au levain - 2 sourdough starters

Here's the crumb.  For me the crust is a bit too thick and chewy.  (old teeth).  The outer skin got a bit dry during the final rise.  I moistened it but next time I use a damp towel.  This formula is also from Bread by J. Hamelman.  It's got a good flavor with a bit of tang.

Mike