My name is Sebastien and I'm an artisan baker from Strasbourg, France, working in Brisbane, Australia. I work using long fermentation methods and a liquid sourdough with an emphasis on the lactic rather than acetic acid notes which lets the natural wheat flavours really come through when you taste the bread. Here's some I prepared earlier :)
Mixed seed loaves.
Baguette de tradition- liquid sourdough, 75% hydration, T65 flour.
Spelt sourdough- liquid sourdough, 72% hydration, 50% spelt.
Rye and hazelnut- 100% liquid sourdough, 100% hydration, 100% rye, 100% delicious...
Oversized (3.5kg) tabatiere baked for display in a French restaurant. It came up so high in the deck oven I had trouble getting it out!