Loaves at last

French country boule. Pain di campagne. Here it is, I could not resist showing you this loaf first, before I showed how they came to be.

                             A simple dough of flour, water, starter and salt is mixed into a wet dough.

                Then after adding a bit more flour and kneading it for twelve minuets it is ready to rise.

After it rose, (due to the weather today it took twice the time I expected), it was divided, shaped and placed in towel lined bowls for their proofing.

Then, as the oven heated to 450 degrees they rose a little more. Into the oven they went in due time for their final expansion and baking.
Thirty-five minutes later they were done and ready to cool and be enjoyed.

I will admit I was hoping for a little more rise out of them, but they did pretty good. It is probably because I am new to this starter. Next time perhaps.
 So my bread has been baked and I am ready for a break tomorrow. Have a wonderful rest of the weekend.
      naturally andi