Not quite newbie anymore but I’ve started doing cold bake in a soaked römertopf baker (after cold ferment) and I’m struggling to get the score to not reseal. I’m also using 100% spelt which is partly why I am enjoying using the baker as it keeps the loaf more sandwich shaped. I was having the most success going back for a second score when I was open baking with steam but with cold baking I don’t know when would be a good point to try that? Any tips appreciated!
Using pantry mama recipes
https://www.pantrymama.com/best-sourdough-spelt-bread-recipe/
I’ll try going straight down. Yeah I’ve tried increasing the hydration before and it makes the dough nice and airy but it’s more prone to spreading if not using a baker. I have been told because spelt has weaker gluten structure that’s just to be expected?
Cold bake scoring trouble
Sourdough