I would like to ask for help some more experienced bakers. I started baking bread in the oven only 2 months ago and the results are inconsistent.
One of my problems is the oven spring - especially with high hydration doughs. For example the bread bellow was about 65% hydration but when I added minced garlic (request form my husband :-) the dough got much wetter.
However after the proofing in a banneton, it looked very nice, even immedietaly after the turn-over. But in the few seconds when I scored it, the bread split and did not catch the high in the oven.
320g flour (50% whole wheat)
1tbsp Vital Gluten
160g sourdough (100% hydration, 50% rye)
1/2 tsp instant yeast
1 tsp sugar
3/4 tsp salt
6 cloves minced garlic
The dough was made in a BM with dough program.
I would appreciate any comments.