Thanks Chris! It tastes great too. However, I suddenly realized my
serious need for a "real" bread knife. After looking at all the
options I decided that this one got pretty great reviews and was
relatively inexpensive so decided to order one.
http://www.amazon.com/gp/product/B00OMQSVNG You can spend well over
$100 for a Wusthof 10" bread knife, but that would barely be long
enough for these loaves baked in a 5 qt. dutch oven and I could
replace this 16" one 8 times over before I spent that much. If that
one doesn't satisfy me, my next choice would be the Victorinox 47547
for $32.

On Tue, Jul 21, 2015 at 2:33 PM, Chris Mitchell
<chris.mitch...@which.net> wrote:
> Nice one Darren, it looks great. I quite often bake bread with
> commercial yeast, but have a plan to start a sourdough yeast when I
> retire in a few years' time and hopefully will have the time to do it
> properly. That's the plan anyway; probably some new fad will appear on
> my horizon before then.
>
> Chris
>
> On 19 July 2015 at 05:03, Darren Addy <pixelsmi...@gmail.com> wrote:
>> The latest three images in my Flickr photostream are all seen in this thread:
>> http://www.thefreshloaf.com/node/43160/my-1st-pain-de-campagne-loaf-2
>>
>> I've become interested in learning to bake "real bread" from scratch.
>> These images are from my first French Sourdough loaves made from my
>> first levain (sourdough starter) which was in turn made from whole
>> grain flour that I milled myself.  A very satisfying endeavor, not to
>> mention, delicious!
>>
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