This is my second sourdough made from the Pane Francese (1) recipe. I followed the Slash and Burn recipe approximately mixing the dough at 10:00am and finally putting it in the (45m pre-heated oven at 17:00)
The primary problem seem to be its density. It doesn't seem to have expanded much and is very heavy to eat (although tastes great). It was cooked in a cast iron pot with the lid off and half a glass of water thrown in a tray in the bottom. Inital oven temp was 240 sustained for 20 mins and then 20mins on 220.
I was thinking that perhaps it is over proven (proofed?) since it did look a bit slack when I put it in my proofing receptical. However, I don't understand why since I used similar times to the recipe.
One the next try I managed to get a better result: