Sourdough

I've been slowly improving my sourdough but confess to have abandoned the wet slapping kneading thing, and have gone back to a more traditional method. However I have opted for just a single rise, making the sponge at about 4pm, the dough at about midnight and then leaving it in the tin to rise in the garage overnight. It gets baked at about 10 or 11am and although we don't get the classic big air bubbles, it isn't dense and the structure is pretty even. The flavour is there, but less distinct (MrPP wasn't a great fan!).
Now I need to try making something other than just a loaf...