Slighty wet and no splitting during baking.
I've been trying my best to master the art of baking a good sour dough loaf, however I keep running into issues with the bake. I am following Ken's FWSY recipe book, using a le creuset Dutch oven for my baking vessel but every loaf I bake seem to be slightly too moist, they get better after they sit and dry out for a day or after a quick toast, and they aren't splitting on top despite scoring them fairly deep. I've tried several of his recipes but the problem persists. My thought is that maybe my oven temp. is off, as often the bottom of my bread would burn before the top browned. I have a gas oven as well.
Any recommendations would be greatly appreciated!