I am determined to get through this Paul Hollwood Sourdough recipe before using a different one!
In summary he says to knead for 5-10 mins, first prove 5hrs, then fold on itself to knock air out of and shape, then leave between 22-24 degrees for 10-13hrs, bake @ 200
The problem is I think, is that the dough is too wet each time I put on the stone and so it is going flat. It is more like a heavy ciabatta than a sourdough should be. When I get it from the second prove it is all stringy like pizza dough and I thought it was supposed to be doubled and cob shaped??! Well it gets stuck to the tea towel (even though it's floured) and tips out onto the worksurface in a bit of a gloopy mess.
It also ends up golden brown in comparison to the good ones on here but I think I may have had the oven on too low at gas mark 4. Oops.
I had been getting a bit better but seem to have taken a step back here! I'm a pretty good cook all round so this is really winding me up.
Thanks in advance!