u/Fit_Fan_5793

my loafs are tasting great, even the inclusion loafs (zataar and cheese shown above) but what i dont understand is why the edges arent keeping their shape.

100g starter, 450g BF, 50g WF, 10g salt. Mixed, bulk ferment for 10 hours (lower temp) and in the fridge overnight. Baked at 450 in dutch over fir 20 min, uncovered 20mim. The inside looks great-but whats up with the edges?? help!!

edit: thank you all so much!! im going to try crumpling the paper ans using less!!

rosemary loaf

450g BF, 50g WWF

375g water

10g salt

100g starter

mixed it all, coil folded 4 times, temp was 69 and I BF for 9.5 then shaped and added fresh rosemary, and into the fridge overnight. wake and bake! hows it look??