Issues with banneton loaf
Hoping you could help me - I've been baking sourdough since January, mostly round boules. I haven't really had any issues with these so i decided to move onto longer banneton shaped loves.
The problem I am having is during the bake with banneton loaves - the loaf never seems to split properly along the score line. I have attached some pictures below so you can see what I mean.
I was cooking at 230 degrees for 20 mins for the initial blast, turning down to 200 for the last 20.
I thought it might be that it was cooking too quickly so have tried turning the oven down by 20 degrees at the beginning and adding more steam but it doesn't seem to help.
I score down the middle about an inch deep.
Anyone got any ideas? Thanks for your time.