I used a Ken Forkish FWSY three-day recipe. Result: A good white bread, nothing wrong with it taste-wise, but looks turned out to be much more beautiful than the taste. It had so much promise, a seven-day levain build, great rising and lovely oven spring. Maybe this was my fault as I usually do not work with high hydration percentage doughs and I did skip the Dutch oven instruction in the recipe. More details at http://ow.ly/AfBje. This is bread #56.