Attempt 6

tw;dr

(too wet; didn’t rise)

Attempt 7

• 75g starter, 450g flour, 375ml water, 5g salt (84% hydrated)
• Changed to Canadian Strong Flour
• No-knead method

• Used banneton and cloche
• Some scoring didn’t cut through the surface
• Crumb development good where the loaf could rise
• Cooking time was fine

Attempt 8

• 75g starter, 450g flour, 375ml water, 5g salt (84% hydrated)
• No-knead method (all as before)

• A little pancake-ish – spread out in the cloche – either slightly too wet or slightly over-proofed
• Used wheat bran to line the banneton
• Very lively fermentation in the banneton
• Apart from the shape, a very successful loaf!