Football loaves.. not domed. What's up with that?
I'm working with sourdough, having recently gotten into it. My luck changed for the better these past few weeks and I'm doing fairly well, but my loaves aren't coming out quite the right shape, I think. I'm forming all round boules, but instead of a nice dome shape, they're all stretching out tight and puffing up.. sort of lifting the whole loaf off the baking stone and standing up on a small pedestal, almost. These loaves look a lot like ufo's or footballs now, instead of domed boules. I think it might have something to do with my slashing tech. not enabling them to rise up and outward.. instead, it keeps the skin tight and makes them puff up all around, equally. Do you think that's it? I'm really sort of nervous when it comes to scoring.. i'm afraid to really cut in there.. I hardly make more than a large scratch, and I know that's wrong.. but in any case, do you think that's the issue with my loaf shape, or two separate things?