Thx, I did end up (mostly) following that recipe. The dough was too amorphous and I couldn’t arrange it into a ball the way he did. I proofed it right in the parchment paper (which I crumpled up first – thx to whoever suggested that). Also used newer whole wheat than I’d been using. The result:
I’d say it’s my best result yet, although I think the first two (pancaked) loaves were more sour than this one.
Also, something happened to it overnight. I put the whole loaf out to cool before bed, and when I woke up to check it looked like this:
Placing the cookie sheet under the Dutch oven did indeed help reduce browning on the bottom.
