San Joaquin Sourdough scaled up to 750 gram loaves

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I finally tried the famous San Joaquin sourdough formula by dmsnyder.  This is version 2.0, scaled to 750 gram loaves because the 500 gram loaves just got eaten too quickly!  I find the pound and a half size about right for our typical usage.  I followed the formula given here:

http://www.thefreshloaf.com/node/24078/san-joaquin-sourdough-update

I proofed one loaf as per the instructions, and the other in a brotform, to see if there would be any benefit to more support for the sides of these larger loaves. In my photos, the loaf on the left was in the basket, the one on the right was proofed in a linen couch with the sides supported by linen folds and props.  Perhaps you can see from the photo that indeed the loaf from the basket had more vertical expansion than the linen proofed loaf.  The next time I will put both loaves in the brotforms, which is also a bit easier for me to manage in my small kitchen.  The loaves were baked for 44 minutes at 460F, with steam for the first 15 minutes (just 2 cups of boiling water in a preheated roasting pan).  I will try to edit in a crumb shot after the loaves cool enough to slice.

Next up will be the San Joaquin sourdough baguettes!  Thanks to dmsnyder, who has long been an inspiration for my baking through his posts here!

Dave