Sourdough bread

Another attempt at a sourdough loaf and this time I used a rising banneton. This is lined with a heavy cloth which gives a slightly dryer skin to the dough, and I have got a really crunchy crust which we remember breaking our teeth on in France; so it must be right!
I am most encouraged with this one, and the starter seems to be keeping well in the fridge between bakes.
On the weather front we now have a howling gale from the Arctic so no improvement there!