Slashes opeing flat across boule, please help!!!!
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HI,
can't figure out what has changed for me.
I bake a 75% hydration sourdough dour(90%white, 10% rye: preheated pizza staone for 1 hour, bake at 460 degrees, covered with steel bowl for 15, then uncover for rest of bake).
My slahes are opening flat across the boule...no ear...... no rise up. Ideas please!!!!
thanks, Liz