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  • Thought I'd so some loaves this weekend and turned into flat ones; bulk ferment was fine, starter OK and everything. Think it's just my oven and being unable to get it past any higher than 220c with the dutch oven as well; might just look at doing some enriched sourdough stuff for the time being

  • higher than 220c

    Yup- so we changed ovens and this superpowered one goes all the way to 300- which is insane.
    But it has meant consistently good spring at 260->230 20:20 for a kg loaf, aimed internal 93+

    Have you got access to a BBQ?

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