Tartine basic country height differences
I baked two loaves of the Tartine basic country bread today. Both loaves were from the same batch of dough and were proof retarded in the refrigerator. The loaf on the left was baked on a baking stone with a stainless steel bowl as its "cover". The loaf on the right was baked in an enameled cast iron combo cooker.
The loaf on the left was proofed in a bowl lined with cloth. The loaf on the right was proofed in the brotform. Both loaves looked identical going into the oven. I scored both the same way. The baking stone/SS bowl loaf (retarded for 24 hours) was baked first and was followed by the combo cooker loaf (retarded for 25 hours). It would have been nice to bake them both at the same time, but my oven is not big enough.
The scoring on the baking stone loaf didn't really open up at all and the difference in height was pretty surprising. I didn't think using a combo cooker would make such a big difference.