A better result

It was a wet day so I decided to bake.  My second attempt at hot stone sourdough baking worked better with a better oven spring and the loaves kept their shape better.  That might be because of the flour mix I used this time (50% wholemeal, 30% malted four grain and 20% spelt) or because of a slower rise and making sure they did not overprove.  I shall have to experiment more but then that is why I like baking; more of an art than a science although some would disagree with that.