These are loaves that are going to the County Fair tomorrow morning. The top loaf is a sourdough and the other is a light rye. Neither one seems to show up well in the photos but they did smell great coming out of the oven. I'll have them entered by 9AM CDT and the judging should be done by 2PM.
I think that I'll take next year off from the competition. After figuring out how to maintain and use my starter to advantage, its time to work harder on my shaping. The size and weight of my loaves, around 850g or 30 oz before baking may be a large part of my problem. I also prefer my hydration levels to be around 70-72% so I guess I'm asking for trouble. But these problems can be overcome with more practice.
Comments, humor, and questions are welcome.