Great to hear people are still doing this. It's one good thing I've taken from lockdowns, and I sure still am. It's good for the mental health, apart from anything else.
Well thought I'd better get my sourdough on display.
First time with a 10 hour start to baked, normally I leave over night after the final warm rise. Pretty pleased and it tastes great.
I have gone no-knead. During the summer I mix the mixture and put it straight into loaf tins and bake.
However during storm whatever I have got the cast iron pots out and again no-knead just shaping. My best results yet with about 20% wholemeal flour.
It would appear I was making the mixture too wet.
A special thanks to JFB for leading me down this rocky road of expectation