This is my second tartine sourdough loaf with 70% hydration.
My first loaf was not shaped properly, the skin of the loaf was torn and cannot hold the shape. This time I use the bench knife to shape and it much better than my first time.
However, the crumb in the bottom is too dense, I don't how to correct this issue. My loaf was baked straight from the fridge without being "relaxed" at room temperature.
I have a small deck oven with maximum heat for both top and bottom is 300 C. After 20 minutes, I turn down to 250 C for the last 25 minutes.
The crust in the bottom seems not even as in the pictures.
This is my second loaf and I know that there's a lot for me to improve. Your comment and suggestion is really appreciated.
