well here they are
there getting better 
sourdough is this what we call boules
sorry i haven't been on much been taking care of my mom she fell and broke 4 ribs ouch !!!
well i've started working with real wet dough maybe to wet lol but it makes great bread not sure how to classify the hydration of the dough but i would guess about 85% (uneducated guess) any formula to find the hydration? i use a 100% hydration starter , anyways here is the sandwich loaf too not quite enough dough for my pan 1020 grams going to try 1220 next time
sandwich loaf
this bread is very tasty and soft i think i will gain 200 lbs before i learn how to do this right but it is very rewarding
hey pablo the partchment paper is the most awesome thing ever made thanks for that tip
now back to questions lol i've been trying the french stile of kneading i like it but in the video i watched the dough eventually quit sticking to his hands http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough and my dough never quits sticking is it because its sourdough or its too wet
he says not to use flour oil or anything just the counter . i have to use oil or butter or i can't pick it up i first knead it like he does and the texture changes but after a bit i scrape it all together and butter up my hands and then work it some more even after a rest it still is sticky but it rises and bakes great
hay that looks good. I hope your mom is ok broken ribs hurt. and every time you breath they remind you about it.
hay here is a trick i use if i think that my dough is to small for my pan i grab a bunch of foil and bunch it up into a ball grease it and us it to fill up the space in my pan. you could use foile or parchment paper and wrap rice or pie weights also to fill up the space or even an empty soup can cut to size.
i'm in the process of tweeking the amount of dough to the pan cause the pan is the perfect size for sandwich bread but i can use that idea in other applications
Hey Warmouth, looking good! You're really coming along, eh?
Hydration is a way of saying how wet the dough is. You take the total weight of the flour as 100%. So, if you had 250g of flour and 250g of water, you would have 100% hydration. If you had 1000 grams of flour and 800 grams of water, you would have 80% hydration. Pretty straightforward. It gets tricky when you start adding preferments, like your starter. Then you have, say, 200g of starter at 100% hydration (equal parts flour and water) and you add, say, 500g of flour and 300g of water, what's the total hydration level? I find that kind of difficult to calculate.* My husband wrote a simple, easy-to-use program for me that does the calculations. Once we've got it cleaned up and presentalble I'll post it on my web site and post a link here. It's not a spreadsheet, it's just a little web page you bring up and put your numbers in. Very handy.
I don't have a magic solution for sticky dough. I'm sure someone will come forth with some advice. Have you checked out Mike Avery's sourdough page? He has a technique that you might use as well. http://www.sourdoughhome.com/stretchandfold.html It sounds like the gourmet magazine thing works for you for a bit, but then stops working? If so, maybe you could just do some stretch and folds intersperced with rests after that. Just a thought. Keep poking at it and you'll find your way. Ain't it fun?
Hope your mom's better soon.
Great job on the bread.
:-Paul
*I would figure it like this:
200g of 100% hydration starter = 100g flour and 100g water
Adding 500g flour and 300g water means you have a total of 600g flour and 400g water.
400/600=66 2/3% hydration
speaking of fun tomorrow i'm going to try something defferent
you know experiment a little i'll let you know what happens
p.s. the site you added would not come up said not found
You're right about the link. This one should work:
http://www.sourdoughhome.com/stretchandfold.html
:-Paul