This is the first time I’ve got an ear on my sourdough loaf!
The loaf was prepared using Sourly’s recipe which only really varies for my own in that it’s got honey in it but otherwise is about 70% hydration I think. This has always seemed to work normally ok for me.
I made a double quantity and a round and rectangular shape but was a bit disappointed in the round loaf. The dough just spread out and made out of blob not a nice boule shape. I’m sure it will taste nice it just looks a bit burnt to be honest. The boule was scored and then baked open on a baking stone – with steam – in the oven.
The rectangular was open cooked for 5 minutes, scored then covered in the cloche with a good water spray.
I think my oven temperature is probably too high – it’s so hot today day maybe I could have done with the lower temperature?
I’ve come to the conclusion that my problem is that I over prove the dough. So although I retarded this in the fridge overnight I followed Sally’s suggestion to sit outside for 80 minutes before putting in the fridge. I think it was this in the hot weather that has caused yet another over- proof.
To be honest I used to get much nicer looking loads with a lower hydration somewhere between 60 and 65% but a nicer, holey crumb with the 72%. So more experimentation still needed on one day I might get it right.