This is the 1200 gram boule . Don't have picture of the process but here she is. My knife skill is not great here but you get the picture. Tomorrow the small loaf.

Crumb shot. Couldn't figure out how to do it in the first thread. David when you have time.

The lame literally translates to a "blade," but to the artisan baker, it is the fundamental wand used to direct the final transformation of the loaf. Pronounced lahm, this tool consists of a razor-sharp edge—often a replaceable double-edged blade—affixed to a handle, or manche, which allows for the swift, shallow incisions required for proper scoring. Historically, before the availability of industrial steel, bakers would use sharpened pieces of flint or simple kitchen knives, but the specialized, thin profile of the modern lame was perfected to ensure the blade does not "drag" or snag on the delicate, fermented skin of the dough. In the world of sourdough, the lame is used to create the grignage, providing a deliberate path for the steam to escape and allowing the bread to reach its full potential during the oven spring without bursting at the seams. Mastery of the blade requires a firm hand and a quick spirit, often following the détente and final shaping, to ensure that the croûte develops with both beauty and structural purpose.

Mixed yesterday and baked this morning. I used a 10 inch bowl lined with a towel as my makeshift banneton. Then used an 11 1/2” diameter metal bowl as my steam cover, which was barely big enough. The loaf expanded right to the edges, making the sides a bit square and the bowl a little hard to remove. Baked covered at 450 for 20 min, uncovered at 450 for 25 min and 425 for 35 min. Will add crumb shots later. This was a challenging and fun bake!

Mixed my levain tonight. I cut a “x” in mine. @David Bachman showed us that on the call last weekend. Looking forward to mixing tomorrow! I need to get one of those starter jars with the measurements on the side!!