a couple more- the slice is from the 850 bake.
the other two are from last nite, which was done at around 725- around 3.5 min, vs. 2.5 min at 850.
the dough is KAAP, using french starter.
64%; 2% salt; preferment 5% of total flour, using the preferment calculating tool.
I used a levain method, ala tartine......
As I mentioned, very happy with the 2stone.