Well, there were a few differences of note with my third bake. The recipe was the same with SourDoms Pane francesa.
My new starter had passed its fourteen dayversary and after its last feed and a couple of hours at room temperature, it had been placed in the fridge for a couple of days. Took it out the night before to warm up and started the batch of dough in the morning.
This time allowed a 30min autolyse rather than the all in together approach and immediate start to working used previously. After the autolyse phase, I added the salt and mixed with 10sec kneads over 30min. It was very interesting the way the character of the dough changed.
Then followed 3hr of pre-ferment with stretch and fold at hourly intervals. Have also watched some videos on stretch and fold techniques so felt I was doing a better job on this but perhaps it doesn't matter whether your technique is perfect or not, as long as it happens.
Shaped the dough and set to prove in my trusty colander lined with rye flour dredged tea-towel and covered with a damp tea-towel. The ambient temperature was a little lower than it has been previously (didn't check actual values though) and the rise seemed to be a little less/slower and so I opted to give an extra hour. The picture shows the progress of the rise over time.
Applying the lame had its moments as I tried to get a bit of an under-cut and the blade got a bit caught up and the cuts ended up a bit longer than was perhaps optimal. I think this and the longer proving allowed to loaf to relax just a little too much.
The next difference came in the baking. I removed the baking tray and reverted to the simple rack with the baking tile and baked for the first 15m under a large ceramic bowl. I did not pre-heat the bowl. Just for the record, here is another 'oven' shot.
The upshot of all this was that the finished loaf was perhaps not as well rounded as one would have liked but the crust was nice and crackled merrily as the loaf cooled after coming from the oven.
After waiting the bare minimum time to allow the crumb to cool and set we made the cut to have with our evening meal and though the loaf might not have been perfect, the eating was just fine.