Sourdough Black Bean & Chipotle Bread

Although it's still early, I believe I'm going to be happy with this bread. With as much hydration as this bread has ( 2 cups of sourdough starter, the beans, the cooking liquid, and the chipotle peppers ), it really needs to cool for awhile before eating. ( of course I haven't followed my own rules ). And really, the flavor isn't going to reach it's full potential until tomorrow anyway. Because I could only find canned peppers in adobo sauce. I rinsed the peppers well before putting them in the food processer, then I rinsed them again.
The pictures show the cooking liquid from the beans; all the ingredients (beans, liquid, peppers, oregano, cumin, salt, barbecue sauce - Sweet Baby Ray's, whole wheat flour, and sourdough starter ) mixed together - minus the bread flour; the mixed dough before rising; the dough after the first rise; the shaped loaves; the risen loaves; and finally the baked bread.
I have a good feeling this bread would make excellent soup bowls.