I deceded to have a go at the Norwich Sourdough (as beautifully baked by mlucas):
My starter is a rye / unbleached white mix, until I buy one of the excellent granite slabs, I don't have a baking stone...just an annoying pizza thing, but at least it's glazed.
I halved the amount and baked two smaller loaves....all went well, I think, although I had two different results by allowing one to sit out of the fridge for about an hour. The spring wasn't nearly as dramatic, although it did look quite shiny and cute (albeit a bit flatter).
The crumb on the first one looks fab, but I haven't looked at the second one yet.