I’m finally getting consistent loaves 1.5 years after starting

I had been troubleshooting for so long trying to get a consistent bake.

Things I learned along the way:

1. My bread was overcooking on the bottom (burning) but not getting dark or cooking through when leaving it in the Dutch oven. SOLUTION: remove bread entirely from dutch oven and bake on a sheet tray with a wire rack for the last 8-15 mins.

2. I live in a cold climate. Bulk fermentation (for me) happens best and quickest inside an oven that is off using warm water when mixing the dough.

3. Dough was passing the poke test before shaping and cold fermentation but was baking flat and collapsing slightly. SOLUTION: it turns out I was overworking my dough when I was shaping it. Only takes 2 folds and a roll to shape a loaf.

4. Loaves were not fully rising how I expected. SOLUTION: Score way deeper than you think. Let that baby breathe!

Recipe I use is from Brian Ford called "Pan Rustico"