Sourdough Whisperers... help?
Hi TFL Community!
In April I took a sourdough workshop and the instructor challenged us to make the same recipe 50 times to master it. The starter for loaf #44 is currently bubbling away! I've learned so much through this practice but there are a couple things I can't seem to figure out.
1. Every once in a while I get a loaf that is flat, but is perfect crumb inside. Here's a link to an example.
I'm stumped as to what is causing this. Is it under-proofed? Does my starter need more TLC?
2. Shaping! I have a good method for shaping but my dough can be very sticky. I do a cold over-night proof and in the morning I do a pre-shape, wait 30 minutes and do a final shape. The crust almost always cracks and I'd love to have dough that I could score with pretty designs.
Welcome your thoughts!