I've been baking sourdough only a few months and have enjoyed some good results but seem to be going backwards now. Recent loaves are splitting badly, have an almost "greyish" colour rather than golden brown and scoring the loaf just prior to baking doesn't seem to help very much. I'm placing water in the oven in a small dish, setting is fan forced, bread sitting on preheated pizza stone and timing is 10mins at 220C then 25min at 190C. At tips and advice would be great. Thanks in advance.