Hi everyone, at last on my fourth attempt my bread has come out quite good I think. The taste is just lovely the crust could be a bit better and I wish the wholes were bigger....... I went back to the simple approach and just made a white loaf with a small percentage of rye flour. I am very proud of myself. I made the (as suggested by mlucas from the wild yeast website) Norwich Sourdough and just halfed the recipe. Instead of fermenting overnight int he fridge I just fermented in a plastic bag for 2.5 hours. The slashing also did not quite turn out the way I would like too but I am still Quite stoked. In regard to the steam I tried to place a pyrex dish over the loaf once it was ready to place in the oven but did not realise that it wasn't big enough, so I just went with spraying the loaf and pouring half a cup of water in the bottom of the oven. The Oven Spring is much better this time, as I also used the Pizza stone, but I do think it could still be better. What do you guys think?
I want to get the crust better and maybe more mouseholes, so maybe a longer ferment next time. I want to thank all of you out there who gave me some great advice