Bread Flop

Todays bread was a flop. For real. I wanted to make a batard instead of the usual boule. Dough was the usual with 64g of barley flour subbed for some of the bread flour. I'm trying to get rid of all my random bits of random flours. About 20 hours in fridge. 

I put tiles in the oven, a pan in the bottom for the steam, and preheated the oven. I flopped the dough out onto a corn flour coated peel and when I went to put it in the oven it wouldn't slide off. I had to push it off with a spatula and it kind of flopped around and part of the underside ended up on the top. 

Baked at 500 for 20 min and 450 for about 10 min. Bottom crust looks good. 

Used my oval basked for proofing. 

Next time: 

1. maybe invest in an oval clay baker

2. add more corn flour to the peel

3. maybe rice flour instead of corn flour

4. lower hydration for the boule? This was at 85%. The dough spread out when I put it on the peel but it also snapped back up when in the oven. possibly the spreading is what made it difficult to get off the peel.

will slice it open in some hours from now and see how it looks

update: the ends were okay and the middle was gluey. I just ordered a batard clay baker from breadtopia in Iowa.