Help diagnosing Hamelman Pain Au Levain issues.
I have made this loaf a few times and each time I get similar results. I think I am under proofing, but am not experienced enough to know for sure. I follow his directions, including the timing and my loaves are about doubled by the time I put them in the oven. I use KA AP flour and Arrowhead Mill whole grain rye (it is the only rye I can get locally). My starter is active and healthy.
I steamed for 10 minutes with a SS bowl lightly coated in water over top the loaves the continued baking until browned. They were taken out at about 40 minutes.
Some pictures of today's batch: