Some sourdough successes...

After baking one loaf that could double as a doorstop, I've had some success. Here's a European rye (my sister's mother in law's recipe from Austria) - fully 1 kg of white and 1 kg of rye flour in this recipe! A dense and chewy bread with sesame seeds and flax seeds in it. Next time, I think I'll let the dough proof longer for the first rise, so it's not quite soooo dense... And, here are my attempts at Thom Leonard's Country French Bread. Those who read my other post know that I had an extremely wet dough last time - this attempt, I had a thicker dough that stayed in my Kitchen Aid bowl and didn't climb the dough hook at all. By the end of kneading, it barely cleaned the bowl. The right hand loaf was baked the same day, the left hand loaf was proofed overnight in the fridge. The taste of the overnight loaf was definitely sourer (and quite nice!), but it didn't rise as high. I hope these photos work...