I'm new to sourdough baking, having now made four loaves (I've been baking yeast bread for three years).
My first loaf was fantastic, full of the big air pockets that I love and with a nice really chewy texture. But my next loaves have all been devoid of big air bubbles and their texture is much finer, closer to a yeast bread. Still very nice, but not exactly what I'm after!
My starter and dough are made from strong white flour, no rye in them. My starter is very healthy. I mix the starter with water, leave for 10mins or so, knead everything very well, prove in a banaton overnight and bake first thing in the morning (gas mark 8 for 10mins, then down to 6 for another 25mins).
Any suggestions why I'm not getting the big air pockets and chewiness any more?