Been baking sourdough for over a year now, and get inconistent results with dough; sometimes it proves with a sticky surface, which makes it difficult to work with, and then the spring is limited; this week, I made this, which I was really pleased with:which tastes great (had bacon sandwich this morning..mmmm) but why has it risen so much through one slash, and not the other (to the right in the pic) - is it my slashing technique, or oven temperature unevenness?
Otherwise, I am really pleased. It proved much quicker than usual - mixed at around 0800, bulk fermentation around 5 hours (with some stretches), then shaped & proved for around 2 hours.
Previously, I have proved in the fridge overnight, but mistimed my starter refreshes this week, so started that process 12 hours too late.
I have a customer that normally buys my white yeasted tin bread, (I'm only a small home baker who has a few neighbours & friends that buy) and has asked about sourdough, so I'd like to get it right ...