First loaf baked in the CSO for me. No real diversion from my previous recipe -- still working off the KAF naturally leavened sourdough recipe as a base. 50% bread flour, 45% whole wheat flour, and 5% rye. Definitely have some tinkering to do with the CSO itself (will leave that discussion for the CSO thread).
My dough was also pretty sluggish yesterday -- I'm guessing I didn't let the starter sit long enough after I fed it. Took a lot longer than usual to rise, and despite the bubbles, the crumb is a little denser than I usually like. A bit of shine in the holes, though. Have another loaf that I stuck in the fridge after initial kneading; we'll see if a few days of rest will do it some good.
