Flat loaf with little oven spring but a nice flavor
I'm a bit new to sourdough baking, and freeform baking in general. So bear with my newbie questions!
I've tried a few loaves with the my sourdough starter, both wholemeal and a mix of whole and white flours. The sourdough seems perfectly active and the dough always rises nicely (doubles in size) during the first rise. The trouble starts between the second rise in the proofing basket and putting it into the oven.
When I turn the dough out of the basket, it flattens appreciably, and even more when I slash it. It doesn't rise very much in the oven.
I tend to let it proof more than the recipe-recommended hour (I'm using this recipe as a guide) because it doesn't rise very much in the basket after only an hour - it seems to need at least 3 or 4. Could this be the problem?
Another question - should I be letting it proof right-side-up or upside-down? If the former, how do I get it right-side-up before putting it into the oven?
Sigh, current loaf in the oven is look more like a cow patty than a loaf of bread (I must confess - this one proofed in the basket overnight before baking it this morning). Back to the drawing board!
Thanks in advance for your help,