Return back to the dutch oven - Tartine Bread
How's it going? Hope all is well. After battling my convection oven fan which has been drying my sourdough loaves out too quickly on the pizza stone I was using, I've returned back to using a dutch oven. I think I got some decent results and would like your constructive criticism, feedback and advice as well for my two loaves.
The formula I used was from Chad Robertson's Tartine book. But I used a rye starter.
800gr strong bread flour, 200gr wholemeal flour, 750gr water, 20gr salt and 200gr starter. The dough was bulk fermented with an end temp of approximately 22 degrees. It was then proofed for 3.5 hours with the last half hour proofed in the freezer so scoring could be made easier. Oven used in convection mode and preheated at 250 degrees celcius for approximately 1 hour. Baked at 20 mins with lid, and about 25 mins without lid at 220 degrees celsius.
Here are some pictures for your feedback :)