God I’m out of bread this morning, and my mouth is watering lol. What kind of flower did you use? It looks like a nice crusty loaf.
King Arthur Bread Flour IIRC, however that Sourdough starter had been fed rye flour numerous times in the past.
What is your baking process? I’m wondering if you need more moisture in the bake for a better rise.
edit: looks extremely delicious, not being critical, just thinking you can tweak a few things.
This was about a 40% moisture. I know I don’t get the rise I would like, and so far I cannot figure it out. This was cold started in a cast iron Dutch oven and covered and baked at 450 for 40 minutes.
I get a better rise with mine covered in a Dutch oven at 500° for 25 minutes, then I do an additional 2-3 minutes uncovered to get a little darker crust.
