Help for a new Sourdough enthusiast
I'm very new to Sourdough baking and to this site, but I'm thoroughly addicted to both.
I've baked about 8 or 9 white or whole wheat boules (I think?) in a cast iron dutch oven using a recipe from the Weston Price Foundation website (http://www.westonaprice.org/foodfeatures/ourdailybread.html). I love this recipe, and have used it for white or whole wheat. The bread is a bit dense, but I like it that way.
My question is this: No matter what I do, my loaf splits terribly. I let it rise the last 12 hours in a wicker brotfrom, and then turn it into my pre-heated cast iron dutch oven and slash the top in several places. I bake it the first hour with the lid on, and then remove it for the final 20 minutes or so. My slash marks are usually completely obliterated in the deep irratic splits that go from the top all the way down the sides of the bread. Every loaf no matter what variables I change has turned out like this. I don't even really know enough to try different things. Can anyone tell me what causes this?
Also, I'm looking for a good enriched whole wheat sourdough sandwich loaf recipe (what a mouth full--I know). My husband likes a bit softer, sweeter bread for sandwiches, but I don't want to use commercial yeast or white flour if I don't have to. I would really apprciate it if someone could point me to a good recipe or at least to the right principles so I can experiment.
Thanks a million!