Not quite

     Not quite there yet.  The breads proofed okay, but it was getting late and shoved them in the oven around 10:30 last night.  I probably could have let them proof for another hour or so.  The flavour was good, the crumb was nice, and the crust was crispy so that was good.  Not tangy enough for me though.  I think on my days off I will retard them in the fridge over night, and then proof and bake the next day.  That should give me the level of sour that I like.