Using a 2-times daily feeding liquid starter (1:2:2) and the Tartine country bread formula, I’ve been baking a steady supply of sourdough throughout the week.  This batch was six 500g batards, though my poor peel technique resulted in loading the oven with 3 breads at a time.  Terribly inefficient and the second batch were a little manhandled.

Bake was 475 degrees F, 20 minutes on steam and 10 minutes vented.

Here’s pictures of the first batch ala Instagram:

And the crumb: