Sloppy regular yeasted dough, very thin slab
11 oz. fully developed sourdough, moderately sloppy dough, thin slab hardly risen after deflation
11 oz. fully developed sourdough, moderately sloppy dough, very thin slab hardly risen after deflation
11 oz. fully developed sourdough, moderately sloppy dough, formed loaf doubled after deflation.
Crust, in this case only, was improved by adequate steaming.
Diagonally sliced. Actual loaf width was 3.5 in. wide.
All but the first photo are actual size.