So I have been baking sourdough for around two years now and I can now consistantly bake a pretty decent loaf, however I am still unable to attain professional level crust and presentation. My crust is never that crusty and I can get a decient rise out of my scoring.
450g active starter per kg of flour
4 rounds of folding
3-4h bulk ferment
Overnight retarding in circular banneton
Baking 245C on baking stone for 25min
boiling water poured onto cast iron pan below to produce steam
The bottom on my bread never crusts up, stays soft/supermarket like.
Top scores never really fold out and crust is rather medium
Any ideas on how I can improve my process and end result???....