When I started my culture early this year I had some great success doing no-knead breads and rye breads.
But then at some point all my breads started to get the same problem: no oven spring or having a single giant mouse-hole at the bottom. Here are some (not that great) pictures:
I’ve been using a romertopf or a cast-iron dutch oven. Usually I did 25-30 minutes with lid and then 25 minutes without. Previously after the first 25 minutes I got nice oven rise, but now when I lift the lid the bread looks wrinkled and wet.
I have tried changing hydration levels (I used to do about 80%, tried going down as far as 65%), and (drastically) varying proofing times. I’m not quite sure what the issue is. I usually use autolyse for an hour to overnight and tried to vary this time as well. I’m using King Arthur bread flour.
Any suggestions are very welcome.