So I have my sourdough on overnight prove, I've folded it a couple of times and it has started to rise a bit, we'll see how it looks in the morning.
At 5am it had risen a bit more,
so after a rest, (for the dough) I shaped them,
and then, an hour later when they had risen a bit more,
they were baked at 220 degrees for 15 minutes.
Looking at the crumb, there are good holes,
I just have to take it down and see.