Sourdough Problems- New oven
Hi everyone, I have been recently baking sourdough and have had a lot of success. My favourite recipe so far has been Susan's 'Norwich Sourdough' - link http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/  . I had been turning out loaves like this
but recently they have not been holding their shape, after a move into a new house (and new, gas oven).
Now I had been following the recipe exactly but have not managed to get my hand on any rye flour here so it's all white, I used a mixture of bread flour and all purpose (i'm in England) and calculated the protein to be at 10.9%, and also left a few grams of the water out after failed attempts. I will post some pictures of my most recent loaves if that might help troubleshooting but they had very little oven spring and spread out lots in the oven. I did their final rise in linen lined baskets and when loaded onto my baking tray they looked ok and held their shape ok when scored.
Edit, here are some of the bad loaves -
I hope this wasn't too much of a ramble,