Just made a awesome loaf and have to post about it! After2 less than convincing attempts using a technique ( Poilane's) found in Patricia well's Paris book, I tried the River Cottage method. This little baby has been incubating since Tuesday but boy the flavour is great. It's like the kind of bread I seek out in v good boulangeries when I go France.
Thee recipe is a bit involved but if you google Hugh Fernley W and sourdough it should come up as he did a guardian piece on it. I got mine out of the River Cottage bread book. Basically you should start the starter off 1 week before making the bread so it 's a bit of a commitment. But I have been very pleased with the result, not least because the starter smelt consistently pleasant, unlike last time I tried. It was foul after a week. What I also found quite successful was baking it in my gran's old Le Creuset casserole pan ( lid on) which allowed it to keep a nice round shape and not spread out.