Back to boules again. I got the scoring down, which was a plus. These loaves were leavened solely by the power of wild yeast. I had the option of adding some instant yeast to give my sourdough starter a little boost, but I thought I’d be bold and see what nature could do. I also could’ve proofed/retarded the dough over a period of days, but instead gave it some (a lot!) extra time and baked it the same day I mixed up the dough. The bread didn’t rise as much as I’d hoped, but the proof is in the tasting. It has a tinge of tanginess, medium (irregular) crumb and a chewy crust. C. claims it’s the best bread I’ve baked in a long time.