This is basically a gratuitous picture post. I bake bread a couple of times a week and it is normally excellent, but every so often it is something spectacular. This is especially true when I bake a sublime batch of sourdough from my own starter. It’s also pretty cool that the starter is older than my kids.
Oven Dried Tomatoes 
Beautiful bread!
How do you make your boule? Do you use a traditional recipe, or one of the modern soft doughs that you bake in a closed pot?
Thanks Pat. In this case, these are traditional sourdough boule and are not as highly hydrated as the soft doughs you mention. I form them and let them rise in a bowl lined with a floured kitchen towel. They have a pretty open crumb and lots of air holes. They come out, when they work perfectly, nicely tangy and very flavorful.
I do make the no-knead, bake in a pot boules often as well (from Jim Lahey’s recipe). . They are different, but for how little effort is involved are fantastic. I have some of that wet dough rising in a bowl as I type actually. I’ll be baking some tonight.
He man, these breads look amazing.