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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-
Interesting... will see what happens next time I make a loaf with the cool temperatures
@Stonehedge I bought that book a few weeks ago. Very enjoyable! Pass my appreciation on.
TvH
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.