i have a question.
So, I’ve been baking sourdough for quite a while and it’s working great.
I mainly make country loafs with t85 flour.
I mostly bake in a Dutch oven, which works great (see 2nd picture).
recently I started experimenting with baking my loaf directly on a baking stone and then put the bottom of my Dutch oven reversed on top of the stone.
I do this because i like the crust more like that.
Suddenly my bread comes out much flatter (1st picture) although all the rest I do is the same. The areas where I slash the dough, just open to the sides they don’t burst.
Otherwise the bread is great.
Anyone has an idea how this is possible?
50g of rye
50g of Kamut
200g white flour
800g t85 flour
935g water (85%)
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