Enough photos to give you the idea :) Its lovely. Very very tasty - good sourdough flavour, slightly sticky, sweet. Only criticism is that its slightly too crusty. Will work on spraying the oven more to slow down the creation of the crust.
But overall, I'm delighted. This is exactly what I was trying to do.
I set the alarm for 07:15 to bake it off, after proving for 17 hours. Sprayed the oven, baked for 25 minutes - tapped underneath and it wasn't done enough. Back in the oven for 5 minutes. Tapped again, still not done, back for another 10 minutes. By this time, I had to hand over to Matt, as it was time for me to go to college. Then I zipped back at lunchtime to check what it's like inside! Very excited to see a really open crumb :)
I refreshed the ferment this morning, so will be able to run and run with this.
In the end, it had potato and a little rye flour in the ferment. Now keeping it going with just plain white bread flour.
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