Three stages of dough: Sourdough starter (left), a large batch of starter/levain built up for tomorrow’s project (center), and whole wheat dough ready to shape into loaves (right).
And loaf #2 (in the foreground).
I’d say that dough more than doubled during the rise. (The top of the tape marks the starting point.)
Bread cubes for croutons.
Loaf number one is finished!
Before and after. (After about two hours of cooking down the onions.)