Hi Maurizio,

Thank you for the wonderful insights - I can see that I probably beat my dough to death, rather than handling it correctly!
I am curious to hear your thoughts on 'spiking' the dough. I recently read that some bakers add commercial yeast to give the sourdough an extra rise. Does this help and would you recommend it? I have been adding a tsp of baking powder during the shaping process, but not sure if it is having any effect. Have noticed that the oval loaves are much lighter!

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