Two loaves

I've been making loaves since the Sourdough Success, with varying degrees of OK-ness. One I forgot to put salt in. YUK. Super-yuk. One was fine, but not great - I'd been making the ferment with white flour, no rye, and it lacked flavour a bit.

So rye back into the ferment, I thought I'd give two smaller loaves a try - and they're really nice, much softer crust. I didn't make these as salty as the first loaf either, so all in all a nice very nice batch. But i do want to make them rounder, and make the dough with more structure. Needs practice.

Eaten up with leftover Controversy Broccoli soup.