Sourdough

First loaf using the new starter (now named Alfred - thank you Laura) turned out incredibly well. I used an overnight prove and in lieu of  proper banneton used a wicker basket lined with a clean, well floured tea towel. It baked well courtesy of Jon, using a steam bath (tray of boiling water in the base of the oven) and I was overjoyed to cut in and find such a great crumb structure and lovely crust. It tasted rich and flavourful in that way only proper bread can do. It made the most delicious toast, thickly spread with butter of course, and I can't wait to make some more.