Sourdough bread help
Hello and Happy New Year Everyone:
I'd like say thank you for providing such great information and community. I've been following the site for some time but this will be my first post.
So I just recently purchased a cast iron Dutch oven and am having some issues that I didn't have with my pizza stone. Any help would be appreciated. Thank you in advance.
Recipe is a simple Sourdough:
12 hours prior to baking feed my 100% hydration starter. Keep 20% (20g) feed 50 water 50 KA bread flour mix and let rise.
100g starter (tested and passed float test)
300g KA bread flour
245 warm water
mix into shagging mass and let autolyse for 30 mins.
add salt 10g
mix until salt has dissolved. S&F 1x and let rest for 30 mins. Then S&F 3x's more every 30 mins.
pre-shape rest 10 mins shape into a boule and place into a cotton lined banneton and place into the fridge until the next morning usually about 16-18 hours (45 degree fridge)
next morning pre-heat oven in convection mode 1hour @500 degrees with Dutch oven inside on top of stone and shelf below place a pan with two rolled up towels with water for steam.
Remove banneton flip loaf onto parchment sheet, slash and place in Dutch oven @500 degrees for 20mins with steam. At 20 mins @450 degrees convection remove steam and lid and let bake until internal temp 210. Turn off oven and let loaf sit for 10 mins with oven door cracked open to dry out.
Issues that I can't figure out:
1st) once removed from fridge and flipped onto parchment loaf immediately starts to spread?
2nd) after 20 mins in oven with lid and steam, i remove the lid and loaf is still flat and didnt spring?
3rd) after removing lid bread begins to rise and get color but does not get and ear or rise what it should?
4th) once bread is done and cooled, loaf is chewy and difficult to slice especially the bottom crust?
Thank you again for any help with these.