I am new to this forum.
I am having issue's with baking round Boules in my wood-fired oven. I seem to always get an irregular shape, never a nice round boule. I used to bake in my househould oven using a dutch oven which gave me a perfect round boules everytime. I understand that the reason for my perfectly round boules in the dutch oven was the ducth oven shape itself but when I finally built my brick oven I continued to make boules and batards, but I always get strange warped round boules.
I use a 70% hydrated dough which I slow ferment in cane bannetons in a fridge overnight. The batards are the same and they bake beautifully, they keep there shape and have a lovely crust and fantastic open ears.
My round boules though always seem to push out to one side and always look a bit pear shaped. They never push straight up and open up in a nice way. I was wondeing if it was my scoring, I use a proper blade and cut a cross in them.
Any advice on this would be fantatsic.