Hi Martin,

I was at your Bread Talk at Lamplighter in Cambridge back in January. I have a quick question about my sourdough. I'm using about 90% KA Organic Bread Flour, 10% Organic Whole Wheat, and like to be around 80% hydration. I'm trying a combination of 5-6 stretch and folds, occasionally with a lamination or a coil fold in the beginning too. My loaves have been coming out rather flat and loose, and not holding a great edge when I score the dough. My starter is super active and the crumb structure usually comes out pretty nice, but I'm still missing that nice score, big spring, and coveted ear.

I took your recommendation and baked in a 7qt enameled cast iron dutch oven. I'm at 500 F for 20min and 450 F for 20-25min. The first time I did it, actually the weekend after the Bread Talk, I got the most amazing ear/shape/crumb I've ever had. But I haven't been able to re-create those results since. I'm trying different hydration %, different gluten development techniques, different autolyse/schedules, etc. Do you have any tips or recommendations for why my dough is still loose and not taking a good score?

Stay healthy and safe! Thanks, Mike.

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