Putting together a "foundational" triad of breads to focus on, to gain better mastery in general. The Hamelman SD above ("Erin Street SD"), top photo rear 3 loaves, a true pain au levain made old school - I am trying to emulate as much as possible the late M.Rubaud), top pic bottom left, and a good, earthy, darker, rustic rye. In the top picture, bottom right, an Ammerländer Schwarzbrot, Ammerland Black Rye Bread (with its crumb, bottom photo). My Estonian wife is pleased to see rye again, as it's been years.
3 breads - that's it. Time to practice.
