It was a busy weekend. While the bagels were baked inside, I was able to fire up the wood fired oven again after some down time due to construction. This called for an old standby for me, Hamelman's Pain au Levain, a sourdough white bread.
My sourdough mother was boosted in an over night fermentation to create a stiff biga starter (a low hydration dough). Approximately 8 oz was used for this bread. The oven was fired and the bread baked at about 500 F. I also have some baguettes in this picture.
I was pleased with the results. I had good oven spring and well developed "ears" on the slashes. The crumb was open with a soft texture. It's made a great sandwich bread this week!