I'm a beginner having made just 3 sourdough loaves thus far. I've been following the excellent guide here: sourdough.com/blog/sourdom/beginners-blog-slash-and-burn-hopefully-not. My first two loaves didn't rise much so I used an oven stone (granite worktop saver from Wilkinsons) for my third attempt. It has come out much better, actually having an oven spring this time. My starter is from white flour, has been going three weeks, and is pretty active so I think that bit is ok. Here is the recipe I used:
425g Strong White Bread Flour (organic)
75g Rye Flour (organic)
My question is, how do I get larger air pockets in the bread? Mine seems to have a finer texture than I'd like! I've attached a couple of pictures so you can see what I mean. Any advice/suggestions would be really appreciated...
Here's how it turned out after trying again, following SourDom's recipe as closely as possible:
The texture is better this time and overall this is my best one so far. Having said that, the external shape and appearance isn't as nice as the last one. It flattened out quite a bit whilst getting it onto the baking stone so I'll try to do that quicker/better next time. Previously, I used a pan of water in the oven but this time I tried spraying it. This doesn't seem to have produced as nice a finish to the surface as I was getting previously. I will revert to the pan/steam method next time.