First of all, let's all gather around and gasp at the lovely airy sourdough I made.
Now let's turn our gaze south and pause to consider the dense brick like appearance of the other side of the loaf
Things are getting better though, it tastes lovely, the crust is everything I hoped it would be but I think I've made a few of errors.
First of all my dough wasn't as wet as the recipe described at the kneading flour into the sponge stage. I added extra water but I'm not sure if this will have made a difference. Second, I put the shaped, round dough into the proving basket smooth side up but according to the book it should be smooth side down. Will this have made a difference to the rise? Not really sure. Finally, I accidentally made too much dough by forgetting to half the quantities in the recipe so I think the oven was over crowded and the loaf didn't cook evenly (hence the brick like side vs light and bubbly side)
Thanks to @goodshoeday who has been quietly cheering me on via Twitter and has recommended Dan Lepard's website for sourdough tips. My plan is to read through the webside then set about sourdough #3, which I fully expect to be perfect!
Well done to anyone reading through this, I'm uncomfortably aware that I'm becoming a sourdough bore but I have to make this work, namely because I've ordered some lovely handmade bread proving baskets from Jane Jennifer and the purchase has to be justified!