Well, the bread came out quite well; the texture was better than perhaps any other bread I've made this summer. It wasn't as tangy as I'd have liked, which was odd considering its extremely long rise, but that sourdough taste is definitely there.
Dinner was extremely simple and prominently featured said bread. I put together a raw corn and golden beet salad (the above two ingredients, some olive oil and white wine vinegar, salt and pepper, chives, about a half-teaspoon of honey) and set it on a bed of romaine with a few slices of tomato, mozzarella, a couple dried figs, and a slice of the bread, drizzling it all with a bit more olive oil and white wine vinegar and adding a couple shakes of pepper just for good measure. As you can see from the pictures, the variety of colors in the fruits and vegetables made for a pretty plate.
And not a drop of soy sauce in sight!