He gives the dough 45 mins bulk fermentation in the mixing bowl + 2-3 hours proving in the tin. Then bakes for 50 mins + 15 mins removed from the tin.
When Nina first sent ne the recipe she said: Bake 1hr @ 110C & 1hr @ 180C, Or 1.5-1.75hrs @175C – cover with foil if burning. Turn off oven, remove from tins and return to oven 20-30 mins.
Anyone have any suggestions? I don’t pretend to know what’s going on. I thought impacted bottoms was a sign of underproving, but why one tin and not the other? I assume they are baked in Matt’s cob oven. Are there cold spots? The crumb is fairly irregular. I wondered if your starter was well mature when the dough was mixed – not that that would explain the discrepancy between the two loaves.
Help Matt sort his bottom.