I’ve been having good results with my experimentation but can’t seem to find a balance to get a good peel back. Playing around with moisture content 250-350ml water for 500g flour (150g leaven).

I do folds every 30 minutes for 4 hours then refrigerate over night (tried in plastic bag and uncovered to reduce moisture content further). Poke test tells me it’s at a good point and I get a good spring rise in oven with great cross section.
I bake 15 minutes lid on Dutch oven then open top for remaining bake. Score always looks good with good separation and not sticking back but when I remove lid it looks very wet and cuts only slightly opened rather than looking like they have teared open in your image! Taste and crust is great I just really want to nail the peel back! And advice on where I could experiment further would be hugely appreciated thanks you!!

• Reply