Tartine Bread Question
I've tried the Tartine Bread 3 or 4 times now (the first recipe in the book). I have the book, a healthy starter and the recommended cast iron cooking pot. We're enjoying the bread but I've had the same problem each time. The finished loaf, which looks wonderful, always has a LARGE (like 2"w x 1.5"h) gas pocket or void running along the top of the finished loaf under the crust! Looks like hell and makes it hard to make a sandwich with.
I'm following the timing, shaping and forming recommended in the text. Any thoughts as to why this might be happening?