First Sourdough Bread ( Part Three )

The bread turned out fantastic! See a picture below:

I retarded the final proofing by refrigerating the dough overnight, then let it warm for about two hours at room temperature. The dough looked flat and relatively lifeless before going into the oven. I was scared. I started the bread at 450 degrees, steaming with a spray bottle once at the beginning and again after 3 minutes. Total bake time was approximately 40 minutes ( using a baking stone ).

Taste is nutty and mildly sour. Crumb is excellent. Yummmy!!!!!