San Francisco Style Bread with Northwest Starter

I haven’t been able to find the time to post the San Francisco Bread recipe, that I did earlier, to the Special Recipes folder yet. However, I did make the batch again using the same recipe. I decided to call the recipe San Francisco Sunrise Loaf. I came out really well again, I am very happy with how vigorous the dough turns out. I make up a mixture of the preferment the night before and it contains quite a bit of the resulting dough. I let it ferment overnight at room temperature and next morning it is so bubbly and smells terrific! I then put it into the mixer and added the rest of the ingredients. After making the dough and letting it bulk ferment for four hours the dough was doubled. It was a fast ferment. Here is the dough ready to shape:

I divided the dough into three pieces and they weighed just over 2 lbs each:

I then shaped the dough into loaves and put them into the couche:

I let the dough proof for two hours this time instead of putting the loaves back into the refrigerator overnight like I did the first time. Then I baked the dough and got three nice loaves of sourdough:

Here is loaf 1:

Loaf 2 :

Loaf 3 :

Here is a closeup of loaf 1 :

Here is the crumb:

This bread is really nice. It has an open fluffy crumb, wonderful flavor and the crust is very crispy, crusty. I am really liking this recipe. I especially like the way the dough is so invigorated by the preferment, the dough is so bubbly that it is somewhat hard to shape and get all of the big bubbles out of. I have had a great time eating slices with butter, it is soooooo good!