First sour dough loaf - tell me about yours

[NigellaPleaseComeDineWithMe]

After being inspired by the Fabulous Baker Boys and got to sniff their 'monster' aka their 50 year old starter mix - finally created my own starter using their method. Seemed to be working, left it 2 weeks before using. First loaf di rise but not by that much and needed longer cooking - was a bit doughy in the middle and had a few big holes through the loaf. Tasted very good though and does make great toast!!

So just need more practise? Any good tips to help ensure the rise is better (did over night)?

Thumbs up too for Shipton Mill flour - can get it direct from them as not too far away.

I've been making it for about 18 months from a fab and very easy recipe given in the Telegraph which doesn't even involve kneading (if I knew how to post links I'd do one for you...)
I find a very slow rise is better just let it take its time but you do get big bubbles just under the crust if you leave it for a very long time. I also use a hot pizza stone to bake it on which usually makes sure it's cooked through. Tap the bottom -- if it sounds hollow, should be done...

Is this the recipe, gnushoes?

www.telegraph.co.uk/journalists/xanthe-clay/8360013/Laura-Harts-sourdough-bread-recipe.html

No hot stone - maybe next investment needed. Should have tapped more - but quite dense but first go I half expected that anyway as rise is supposed to get better with time.

Now that 'Nigel' (my sour dough starter) has matured a bit getting some very good rise - 3rd loaf much more succesful and using a tea towel to line the birch proving basket (well floured) seems to work well as the dough is quite soft.

Onwards and upwards!