Is my basket too small? How to achieve a good ear?
Hi Fresh loaf community
I have a few questions on improving my sourdough. I've been baking sourdough for 2 months
I currently am finding that my sourdough is rising above the basket. I'm using a 20cm banneton and photo is approx 9hrs proof in the fridge after bulk ferment
Bulk fermentation for 4hrs at 25-27degrees. Performed six sets of stretch and folds. First three 15mins apart then remaining every 30mins
20% / 100g levain
90% / 450g white bread flour
10% / 50g rye flour
75% / 375ml
2% / 10g salt
I noticed one I took the sourdough out of the basket it begin to expand. What could this mean?
Lastly how do I achieve a good open ear? I think cast iron pot could be too small for my sourdough as I've noticed a crust forming