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Wow, that looks fantastic. How do you get those blisters? Hot initial temp?
My starter is behaving a bit more lively again. This loaf went over whilst I was doing the bagels and this was within a couple of hours of shaping. Did those with the sourdough starter too this time, and shaped then differently. Need to work on my crimping technique.
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Polygon
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Looking good!
I'm not sure quite why blisters happen (it doesn't happen all the time) but high hydration % helps. This one was over 70%.
Anecdotally I find blistering happens more often when there's been a long proving period. Due to the cold weather this loaf had a 6 hour bulk proof then an overnight proof once I'd formed it into the loaf and stuck it in the banneton.
Bainbridge
Had a few months off baking sourdough, so I've spent the last week or so coaxing my starter back to life. So much harder in the colder months!
Anyway I'm very pleased with the first loaf back as I was concerned it wasn't going to rise too well.