Hi all - New to the forum…
I have baked for many years but have been trying out sourdough recipes recently. One thing I notice is that I’m seeing some collapse when I score the dough after loading into a cast iron or even on a peel if I’m doing it directly on a stone. I’ve tried different proofing times and it doesn’t seem to matter whether I let them proof for an hour or two. It’s the Tartine recipe and I’ve done it with 75% hydration as well as 70%… Same results, just can’t seem to get a real nice oven spring.
Here’s a pic of yesterday’s:
Thanks for any insight!
Mark