My first Sourdough round made from a starter I raised a week ago. I used the Rivercottage Bread Bible guide to raising a sourdough starter and made one using a mixture of white bread flour and rye, feeding daily for a week. It burst out of its container towards the end of the week and was active and bubble and had lost it's initial erm.. strage smell. I used it in an overnight sponge, then 2-3 hour initial rise before shaping into a boule and proving in a floured cane basket. Once it had doubled, I slashed it in a pound sign and baked it on a preheated stone with water in the baking tray underneath for steam. I had issues with the baking however, the top seemed to brown really quickly so I covered it with foil and for the last 15 mins of baking, turned the whole loaf upside down in an effort to get the base to cook. It was lovely and crisp when I took it out, but upon cooling the crust had gone soggy, so I returned it to the oven for an additional 20 mins to crisp up again. I suspect it really needed longer baking and may consider getting an instant read thermometer so I can double check cooking length next time. The flavour is lovely and cool, with a pleasant hint of sour. It is flattish, but I suspect these sourdough boules are meant to be that way. It opened out quite a lot upon slashing?