Slashes opeing flat across boule, please help!!!!
can't figure out what has changed for me.
I bake a 75% hydration sourdough dour(90%white, 10% rye: preheated pizza staone for 1 hour, bake at 460 degrees, covered with steel bowl for 15, then uncover for rest of bake).
My slahes are opening flat across the boule...no ear...... no rise up. Ideas please!!!!