Sourdough with cheese, and retrys!
I have a new healthy starter! My old one died and got funky when I was sick, so I rebuilt a new one from scratch. This time I stored some of the Seed Culture in the freezer. That way I should be able to resurrect it if dies again. Back to the sourdough -- I made a large loaf with mimolette cheese. I diced the cheese into little bits and incorporated it into the dough before the first rise. the bread came out great! The sourdough starter imparted a great flavor in the bread, and the little pockets of cheese were wonderful. As usual, the little guy spotted the bread immediatly and wanted some.
As for the oven spring, I think I needed to let the dough proof for 30 more minutes, or make the slashes a little larger. The bread exploded on me and cracked the base of the bread. Technically, the slash and exposure is called a grigne, but I keep thinking I mispelled a word.
In other bread baking news, I attempted the Poilane style miche again. I say again because I made a masonry brick the first time. 
Miche refers to a large round loaf. Poilane refers to Lionel Poilane, French boulanger. I don't know what I did wrong the first time, but it was quite wrong. Nothing went right. This is a LARGE and interesting recipe. It's huge, it even says not to use a stand mixer, because you will break it. It has 3 pounds fo flour in the recipe, add that to 2 cups of water, it is a mass of dough to be reckened with. as I said, the first time I made a masonry brick. It was hard and inedible. I didn't blog about it becasue I wanted to figure out how to do this darned recipe first. I made another attempt, and pulled the bread out of the oven yesterday. This one proofed better, was much easier to work with, but I think I still have the proof timing off. As with the sourdough above, this wheat sourdough exploded out of the gates. I worry about overproofing the dough and starving the yeast, but they get overexcited if there is too much food when you start to bake the bread. I'm doing some research to see if I can get this figured out.
On the good sice, the Miche taste great and has a nice crusty exterior. It think the top will soften a little int he next 24 hours, but it does not fit the bill for what my wife wanted. She wanted sandwhich bread for PB&J -- this bread requires meat and cheese. It is tangy, has a very light rye flavor, and goes great with soppresetta, cheese, garlic and oil, anything hearty.
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