Sourdough, take four
The third loaf spread sideways and baked into something closer to a flatbread than a boule. Tasty, but not what I was after. The flour is the same as last month, so I am blaming my enthusiasm with the water jug.
What I changed
Hydration down from 72% to 68%. Bulk fermentation stays at about five hours in a kitchen that sits near 21 degrees. Then a long cold proof in the fridge, overnight and a bit more, because a cold dough is far easier to score.
Steam
A tray of lava stones in the bottom of the oven, and a cup of boiling water poured over them as the loaf goes in. It gives a thin, crackly crust. Remove the tray after fifteen minutes or the crust turns leathery.
Write down the room temperature. Half of all bread problems are just that.
Next attempt: 68%, one stretch and fold fewer, and a hot Dutch oven instead of the tray, to compare the two.