Hey Jacob,
I just had pretty good success with your country loaf recipe. Except this time I autolysed the flour and water only, for 1 hour. Then I added in the sourdough starter and salt after the hour autolyse. The whole process was a very cool experience!!! I didn't have a lot of difficulty adding the starter in, which people seem to say they have trouble with. The only thing I'm getting use to is the new banneton I bought. I keep flouring it a little too much, as you can see in the photos. It's not a huge deal, just a bit of visual thing for me. Besides that I love my banneton!! Gives the bread a pretty cool design.
