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@Thrustvector
Used 1% diastasic malt; not sure whether it made much difference in a sourdough, but it looks good. Need to work on my shaping - it's got good rise in the middle, but the ends seem to have spread outwards a bit. Good crumb, though. Still not 100% convinced by the iron cloche - it gives good colour, but not as thick and crusty a result as in a cast iron casserole. Still early days though - need more practice.
Also, has anyone found 1kg round cane bannetons in stock anywhere? Want to see if I get better results from a boule than from my wonky batards.
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