Finally here are some photos of my first creation with mother dough. There is lots of room for improvement, be it because it was the first loaf, but also because I cut it way too soon after taking it out of the oven. I was so impatient to try it..
Other considerations and things I have read over the internet are that I shouldn’t have let it rise without covering it as this will dry the top of the dough and will result in the crust baking sooner than expected. As a result then the inside will still be raw. Also, the other issue I had was that my bread rose both times in the pyrex bowl I kneaded it in and when I needed to take it out of it it was sticking to the sides even though I had oiled it. This caused it to lose lots some of its puffiness and may have made it become more a stodgy type loaf.
Here is a photo of the dough at the end of the second leavening period (this was taken at 5 in the morning btw..) As you can see it rose hugely, this is a 3-litre bowl so you can imagine how big it was.
And this is the final product!
I’ve already refreshed the piece of mother dough I kept in the fridge with 150g flour and 150ml water to prepare and bake another loaf tomorrow or Sunday.