Problems baking in clay romertopf
I received some help here a while ago re my struggles with getting a loaf to rise in a loaf pan. I mostly solved that problem by upping the hydration on my dough.
I recently switched to baking the dough uncovered in its bread pan but inside of a clay romertopf. I've actually been getting a better rise on it in a lot of cases, but it seems to come out sort of gummy—not inedibly so but certainly not acceptable. Any ideas?
Recipe is as follows:
294g APF, 294 whole grain flour (usually stone-ground), 540g water, 80g starter.
Autolyse one hour in oven on bread-proofing setting (just to warm the dough up a bit). Add starter. Add 2tsp salt.
Bulk ferment at room temperature about 5hr. Stretch and fold at 30m, 45m, 1hr, 2.5hr.
Shape in bread pan. Rise in fridge about 8hr. Preheat oven to 500 with romertopf; add uncovered pan to romertopf. Bake for half an hour covered at 400; remove top of romertopf and bake for a further 20 mins.