I started the rye starter last weekend and it came together quickly and was fermenting away so I decided to try to make a batch this evening. I also made two boules of french bread, but the dough was not behaving well; too wet, and they spread sideways. However, these turned out great! (I followed the recipe from Bread Bakers Apprentice, basic sourdough):
Nice golden crust. I like the way these look. They are a little flat, but not bad. I meant to do more stretch and folds (I only did one after an initial short round of kneading) but the day got away from me. I haven't tried the little pointy cuts before; they're fun.
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waited as long as humanly possible to dive in. Not too sour. nice texture though.
The loaf looks beautiful. How did you do the scoring - get that shape with the cuts? Thanks!
I used kitchen shears to cut 15 or 20 little triangles. I got the idea from Reinhart's Breadbbakers apprentice on page 76. Looking at that picture now, I think I need to up my temperature (preheat longer?) or cook slightly longer to get a bit deeper color.