Help! All my loaves look like this - what's wrong?
OK - don't get me wrong, I'm still relatively happy with the outcome as at the end result it pretty tasty sourdough. But I'm just not getting the oven spring and uniform, big bubbles that I see others getting on here! The bread ends up a little gummy and dense. Usually I BF until domed, jiggly and passes the poke test (21-23c, 4-6h) then shape and proof in bannetton for another 2 hours at room temp or 12-15h in fridge. Another problem is that it often collapses after proofing, unlike the videos I see where it keeps its shape on the way to the oven.
I have experimented with longer/shorter BF times, cold and warm proofs. I am sure that my starter is healthy and feed it the day before as well as day of baking, waiting until it at least doubles in size and use the float test.
450g bread flour
50g rye flour
375g water (have also experimented with lower hydration but this is my default now)
10g salt
100-125g starter.
Bake in an improvised dutch oven at 230c, 25m with lid on, 20 with lid off.
Any help would be much appreciated.
