I've just joined this forum hoping that someone might be able to advise what I'm doing wrong with my sourdough process of late.
I've been baking sourdough for about a year now (with same starter), and have to say they were mostly pretty great bakes. However, in the last few months, without knowingly/deliberately changing my process my bread is not rising as much, and inside I get a huge gap between the crumb and the crust, with the underside close to burnt. The crumb itself is also fairly dense in parts. It still tastes ok but it's very frustrating and I can't pinpoint what I'm doing wrong.
I use a dutch oven, and thought maybe I'd been placing it too low in main oven but putting it up a shelf or two hasn't helped. I'm happy to detail my full process if need be, but wanted to share some photos of my bake this morning to see if anyone has a straight up answer?
Thanks in advance!