October 6, 2019 - 8:04pm
Sourdough Boule Height
using Vermont SD recipe. Getting good rise in final proof and good oven spring. But dough spreads during transfer from baneton to DO and don't get height I want. Have tried to up my shaping game but still not happy.
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Tighter shaping could be the reason, or a too weak gluten network. Try mixing it a little longer next time in the beginning, it should make a difference.
Other than that, it's normal that the loaf spreads a little after transfer, especially after scoring.
Do you mean the mix (knead) after autolyse or before?
If you don’t mind using this technique, it really works well. http://www.thefreshloaf.com/node/56432/tip-weak-doughs-don%E2%80%99t-have-bake-pancakes
You can also cool the dough before scoring and loading in the oven. A refrigerated retard will do and you can also put the dough in the freezer for 20 minutes or so.
You coul also reduce the hydration and/or use stronger flour.
Danny
Great idea on the cool retard. Will check link too. Thanks!