Since moving from and electric oven in low-humidity southern
California... to a gas oven in high humidity New Hampshire, I've had
multiple problems with my previously wonderful sourdough. I bake on a
stone at 500 degrees for 12 minutes, then 450 for 25 minutes. I've
solved the rising and flavor problems (18-24 hour refrigerated rise,
then 2 hours at 68-78 degree room temp. I use rye acids and ascorbic
acid to sharpen taste and increase acid yeast environment.), but I can't
get that thick crust I'm used to, and the loaf bottoms are black. No
difference with all-purpose or bread flour. I put a half cup of boiling
water at the bottom of the oven just before loading the boules, and I
spray once at the 15-minute point. (With the electric oven I sprayed
five times during the first 10 minutes.) I didn't spray at all with my
last bake, and I saw no difference. I'd greatly appreciate suggestions
from group members.

Ken