Newbee asking the same old questions!
Greeting fellow bakers.
As at retirement project I have constructed a wood oven, brick by brick. Simultaneously, I've been developing a very tasty artisan bread recipe. This new found interest led me to this fascinating and informative forum both for education and problem solving.
I don't mind boasting that my "project" bread's flavor (IMHO) is now nothing short of terrific. So far, however, i've have not been able to keep proofed loafs from flattening 10-15% as they are transfered from lined wicker baskets to peel. From readings in the forum, it would seem I needed either modified proofing, improvement of gluten structure, perhaps handle the dough less or all of the above. I'm not writing of my successes here.
Currently I thoroughly mix/knead a poolish/ dough (@ 80 degrees) in a Magic Mill for 5 minutes then continue kneading for another 14 minutes. The recipe has been a consistent 87% hydration. Although, the latest batch was reduced to 77 % as an evolutionary step. The kneaded dough is bulk fermented in a rectangular tub with additional stretching/folded (by 1/4s) 2-3 times in the first hour. Increasing gluten structure?
Once the fermented dough has developed to 2-1/2 times original size (2- 2-1/2 hours @ 78 degrees) it is divided, folded again and shaped into balls using the pull/ rotate /pull method to further increased surface tension. The shaped dough is proofed @ 78 degrees in lined 10" baskets from SFBI. Each basket is inside an individual non-perforated "tented"plastic bag for an hour or until the "dent" test indicates proofing completion.
The dough has a lovely domed shape until it is carefully transferred to either a peel or parchment paper at which time is spreads and significant height is lost. Needless to say, scoring with a blade has done nothing positive to improve this condition.
Each batch of dough has received increased #s of folds, or increased kneading time or both.
Non of the lost volume is reclaimed in the densely heated wood oven usually @550-600. A solid oak door, pre-soaked in water seals the baking chamber with the steam created providing a great crust. Unfortunately it does not appreciably influence oven spring.
And it looks so easy on paper!
I thank you in advance for any consideration to my problem.