Hi:  I am using the recipe from sourdough lady.  On day 4 I disgarded all but 1/4 cup and added white flour and water.  The next day it is bubbling and happy.  Today is day 5 and I did the same thing. Hopefully it will bubble again.

My question is:  Do I do this every day?  When does it go into the fridge and do I disgard it all but 1/4 of a cup everyday when it is in the fridge and add the flour and water?

My next question is:  when can I use it?

Thanks!

Lucy

This bread is heavily inspired by the Multi-grain Extraordinaire recipe from Bread Baker's Apprentice and really, it came out of my desire to stuff even more grains and grain flavor into that bread. I first made the Multi-grain Extraordinaire back in late September, and while I liked it quite a bit I was really looking for a bit more graininess, so to speak. I hadn't thought about that again until this weekend, as I knew I needed some lunch bread but I wasn't sure what to make. When I was digging in the cupboard for the pasta I needed for a pumpkin stew (more on that in a later post!) I saw the forbidden rice and purple barley I got a while back. Suddenly I had it, time to rework the recipe in search of more 'graininess'! In light of the supposed royal nature of the forbidden rice (although that is probably mostly marketing) and the similarity in color of the cooked rice to the ancient Royal Purple, I decided to name this Royal Grains Bread.

Royal Grain Bread Recipe

Makes: One 2 lb loaf or 6-12 rolls

Time: 2 days. First day: soaker and starter. Second day: mix final dough, ferment, degas, shape, final rise, bake.

Ingredients: (baker's percentages at the end of hte post)

Grain Soaker:

• 4 oz. assorted grains (I used 1 oz. amaranth, 1 oz. millet, 1 oz. whole oat groats, .5 oz. corn meal, and .5 oz. flax meal)
• 3-4 oz. water (enough to just barely cover the grains)

Stiff Sourdough Starter:

• 1 oz. 66% hydration levain
• 6 oz. bread flour
• 4 oz. water

Final Dough:

• 11 oz. of above starter
• 4 oz. bread flour
• 4 oz. other grain flours (I used 1 oz. forbidden rice flour and 3 oz. purple barley flour, both home ground)
• 1.5 oz. brown sugar
• 1½ teaspoons salt
• 1 oz. cooked brown rice
• 1 oz. honey
• 4 oz. milk
• 1-2 oz. water (this will depend on how much your grains absorbed)

Directions:

1. Mix the grains and water for the soaker together, use just enough water to cover the grains and then cover the container and leave it to sit at room temperature overnight.
2. Mix the 1 oz. of levain (if you aren't using a stiff levain you can adjust the quantities for whatever hydration levain you are using) with 4 oz. of water until well integrated and nearly homogeneous looking. Incorporate the water and levain mixture with the bread flour until a ball starts to form. Let the dough rest for 5 minutes covered. Knead the dough briefly, just enough to get it well mixed and smooth, no need to develop the gluten yet. Return the dough to a covered bowl or container and leave at room temperature to ferment. Depending on the strength of your starter and room temperature this could take from 3-12 hours. When I made it the room temperature was about 63 degrees and it took nearly 12 hours. If you know your starter will develop fairly rapidly, start this early enough to degas the dough and refrigerate after it has doubled, otherwise leave it at room temperature overnight.
3. The next day remove the starter from the fridge ( if it was put in the fridge) about an hour before you plan to start making the bread.
4. Stir the rest of the bread flour, the alternate grain flours, salt, and brown sugar together in a medium large bowl. I like to mix the starter in with the liquid so it incorporates into the final dough more easily, so stir together the milk, honey and 1 oz. of the water (reserve the rest in case needed later) and then mix with the 11 oz. of starter. Now pour the starter and liquids, the soaker, and the brown rice into to the bowl with the dry ingredients. Mix all of the ingredients together until they just begin to come together in a ball.
5. Turn the dough ball out onto a lightly floured counter and knead for 6-10 minutes, or until you get adequate gluten development (check with a windowpane test). In my experience making this bread the dough will generally be stickier than you would expect from the hydration level and stiffness of the dough, I think this has to do with the grains from the soaker. Try to avoid adding too much flour during the kneading, as long as the dough is stiff enough that it seems to be able to hold a shape it will turn out fine, just use a bench scraper to recover any bits that stick. Lightly oil a bowl big enough to hold the dough when doubled, form your dough into a ball, roll it around in the oil, cover the bowl and set the dough aside to ferment at room temperature. Again, the time on this will vary depending on your starter, but 2-6 hours is a good estimate. No matter how long, when the dough has nearly doubled it is ready.
6. If you want to make a freeform loaf: Now that your dough has doubled, or nearly doubled, turn it out and gently degas the dough, flattening it into a vaguely rectangular shape. Give the dough a letter fold (folding it into thirds along the long side) and seal the seam with the edge of your hand if needed. Now you have a preshape for a batard, fold once again to ensure good surface tension. Give the dough 3-5 minutes to rest before rolling it with your hands on the bench to make the ends thinner and extend them. If you have a couche use it to support the loaf as it rises, otherwise you can use parchment paper dusted with flour or sprayed with spray oil, just put objects to the side of the loaf to hold the parchment in place during the rise, and cover the loaf with oil sprayed plastic wrap. If you want to make a sandwich loaf: Starting just after the letter fold, flip the dough and gently roll it back and forth with your hands to even out the loaf shape. Once your loaf is more evenly shaped, tuck the ends underneath and briefly roll it again before placing the dough in an oiled 8½x4½ loaf pan. Cover the loaf pan and set it aside for the final rise. If you want to make rolls: Divide the dough into 6-12 of evenly sized pieces of dough, briefly preshape them into rounds and let them rest covered for 2 minutes so the gluten relaxes a bit. After the rest, shape the rolls into nice tight little boules. The method I use is to put my hand over the ball of dough, surround it with my fingers and thumb. Then while applying slight downward pressure and slight pressure with my thumb and pinky, rotate my hand a quarter turn counterclockwise, release the pressure slightly and rotate back to the home position. Repeat this until the dough forms a nice tight little ball. Place the shaped rolls on parchment paper on a baking sheet, cover, and set aside to rise.
7. The final rise should be shorter than either of the previous two, and be careful using a poke test on this bread as the inclusion of flours with no or little gluten will make it a bit more delicate. For me, the final rise took about 90 minutes (but I had also moved to putting it in an oven with just the light off because I was going to need to go to bed!). If you are making the loaf in a loaf pan, it should rise to about 1/2 to 1 inch above the edge of the pan. The freestanding or loaf pan loaves would benefit from a very light scoring, no more than 1/8 to 1/4 of an inch deep. Preheat the oven to 350° with the rack on the middle shelf. If you wish to top your loaves or rolls with seeds or some other garnish, spray them lightly with water and top shortly before putting them in the oven.
8. Bake for 20 minutes, at which point if you were making 12 rolls there is a good chance they will be finished. If you are making larger rolls or loaves rotate 180º (or earlier if you know your oven heats very unevenly) and continue baking for another 10-20 minutes on freestanding loaves and 25-40 minutes for pan loaves. As usual, the loaves should sound hollow when tapped on the bottom if they are finished and be around 185-190º. The color of the finished loaf will vary widely depending on the grains and grain flours you have used.
9. Remove the baked loaves to a cooling rack (taking pan loaves out of the pan) and allow to cool for 1-2 hours before slicing.
10. Enjoy the delicious graininess!

Note: If you wish to make this loaf without levain, skip the levain step and in the final dough use: 10.5 oz. bread flour, 5.5-6.5 oz. water and add in 2¼ tsp. instant or active dry yeast (add the instant to the dry ingredients and the active dry to the water and stir well). The rise times will of course be very different, probably around 1.5 to 2 hours for the first rise, and 1-1.5 hours for the second rise.

Some more photos:

Forbidden Rice and Purple Barley:

Shaped and Panned Loaf:

Risen Loaf:

Baker's Percentage: Soaker:

• Grains 100%
• Water 75 to 100%
• Total: 175-200%

Starter

• Bread Flour 100%
• Water 66.7%
• 66% Levain 16.7%
• Total 183.4%

Dough

• Starter 137.5%
• Bread Flour 50%
• Alternate Flours 50%
• Brown Sugar 18.8%
• Salt 4.8%
• Honey 12.5%
• Cooked Brown Rice 12.5%
• Milk 50%
• Water (about) 12.5%
• Soaker 100%
• Total: 448.5%

Straight Dough Version:

• Bread Flour 72.4%
• Alternate Flours 27.6%
• Brown Sugar 10.3%
• Salt 2.6%
• Honey 6.9%
• Cooked Brown Rice 6.9%
• Milk 27.6%
• Water 41.4%
• Soaker 55.2%
• Total: 250.9%

Hi all:

I am working on a sourdough rye right now.  It's on its second build, is proofing in the fridge, and due space and time issues has been there since Saturday afternoon.  By the time I bake it this evening, it will have been proofing for nearly 48 hours.  Am I still going to have bread, or will I likely just be baking a HUGE starter?

Any advice would be helpful.

Thanks,

Igwiz

I'm relatively new to breadmaking and I've been lurking here quite a bit. I think it's about time I made my first post, but since I want to show off my bread, why not make it a blog post?

^ Whole wheat sourdough ready for their overnight retard. Obama lurks in the background, waiting. Some 14 hours later, the boule pops out of the oven.

Lately I've been increasingly obsessed with baking (well, eating) the best damn whole wheat sourdough. WGB got me off to a good start, as did Laurel's but, ehh... something was missing. WGB was an amazing read, but its hearth bread made with sourdough... it was dense, chewy, and not at all what I wanted. The flavor was maybe not the right kind of nutty. So what it came down to was me searching this site inside out. There's quite a bit of valuable information around these parts! This last link also saved my sanity once or twice. :p

There were plenty of flat loafs in between, but I think I've got it.

^Bam.

I used 100% hydration sourdough starter that's ~3 months old. The final hydration was 82%.

I'm happy with how the loaf turned out. The oven spring was far better than I expected. I think the final tweak that made everything "click" was to not flip the dough onto a flat board for scoring, but into a shallow, parchment-lined bowl. The curvature of the bowl angled the dough in such a way that I got a flat surface to score. It made the dough look somewhat deflated and scoring actually harder without the surface tension, but somehow the "liveliness" of the dough was preserved better in the end. I scored the dough, then lifted it out by the parchment and dumped the whole affair into a covered 3.6 quart wide-lipped casserole. The casserole was also another great discovery. I dug it out of a thrift store intending to use the flat lid as a base, but found that using it right-side up gave the loaf juuust the right amount of structural support while still being largely free standing. I baked the loaf at 450 degrees for 30 minutes, and that was that.

^ The crumb.

I also whipped up some 115% hydration dough/batter for a shot at ciabatta.

^ The ciabatta posing with the boule in the back.

Like the round, I made an overnight soaker containing half the final flour and all of the salt and water. The ciabatta soaker was so hydrated that the water and flour gave up and separated into their own sedimentary layers. Not pretty. The next day I added the starter and remaining flour and stretch-and-folded it in the container with one hour rests in between. After the 3rd set of folding, the batter started peel easily from the container and I decided to divide dough into two and placed 'em in the fridge.

I wasn't expecting much of the ciabatta. It was just a side experiment, and the open vent on my aging oven makes steaming futile. I've gotten around on the boule with the glass casserole, but for the ciabatta, I just cranked my oven up to as high as it'll go and chucked in the ciabatta on the tiles for 10-15 minutes. There still managed to be pretty good oven spring.

So, how'd it do?

^ Damn. Either it was under-kneaded or flour simply wasn't meant to be this hydrated.

I ended up getting a cavern, and over-floured it while trying to shape it. Oh well; that didn't stop the bread from being some of the most deliciously airy and fluffy bread I've tasted with just the right tang. Once the excess flour was vigorously patted off, anyways.

So, there you go. If anyone would like the full recipe for the ciabatta, I'd be happy to post it. I'm still tweaking the hydration and so forth.

^ One last shot of the crust. Btw, apologies if the pictures seem washed out, poorly composed, or whatever. I'm not a photographer by any means.

Whole Wheat Sourdough

1. On the day before:
   • Refresh the starter and thoroughly mix the soaker ingredients.
   • Cover the soaker and let it sit for 12 to 24 hours at room temperature for an overnight autolyse.
2. Mixing and first rise:
   • Mix all final ingredients. Let the dough rest for 15 minutes, then stretch-and-fold in the bowl to ensure hydration is even. Cover the bowl, and let it sit at room temperature for 45 minutes.
   • I pre-heated an insulated proofing box (a cooler) with a heat pad set to "low". The ambient temperature should be around 90 degrees.
   • Stretch-and-fold the dough 3 times, with one hour rests following each iteration in the proofing box.
3. Shaping and final proof:
   • Pre-shape, rest 15 minutes, then shape. Place the dough in cloth-lined proofing basket and cover snuggly with plastic wrap. Let the dough rest for 15 minutes.
   • Place the basket immediately in the refrigerator for a 12-24 hour overnight rise.
4. Baking:
   • Remove the dough from the refrigerator and let it rest for 90 minutes.
   • Meanwhile, preheat oven to 475 F with a baking stone and a covered 3.6 qt glass casserole.
   • Flip the dough into a shallow, parchment-lined bowl. Score the dough.
   • Place the dough in the casserole, cover it, and bake for 30-35 minutes at 450 F degrees.

My starter will celebrate his first birthday next month. It seems to be very robust, however two issues have plagued the process since starting. These issues are flavor and proofing, which may be related.

Process overview:

Flour (KA Bread) 100%

Water 65%

Starter 20% (have varied the hydration levels from 50% to 150%)

Salt 2%

Autolyse 20 min, add salt, first rise 2hrs, strech and fold, another 2hr rise, strech and fold, preshape, overnight in refrigerator, warm up then shape with final proof up to 3hrs.

The kitchen is typically ~70 F for the proof. Loaves look good, but oven kick can be as much as 50% as displayed in the attached pics. Minimal SD tanginess.

Any suggestions?

Thanks,

John Ambrose

After having successfully fed my starter from Zingermans last week, turned it into a chef and then a levain, I was finally able to start crafting my own Farm Loaf using Zingerman's Bakehouse recipe last night!

I started the bread last night by prepping the levain and letting it set for 12 hours. In the morning I started the mixing and crafting, mixing in bowl till combined...kneading for 12 minutes and so on. After letting it set for 3 hours with two stretch and folds...I proceeded to let it ferment again for 3 and a half hours more. One thing I've learned so far from Zingermans it all their recipes seem to take time...lots.

I preshaped the loaf around 2 o'clock, placed it in my banneton and by five o'clock, it was ready to bake! 18 hours of overall time it took for this bread, but from all the farm loaves I've tasted, it is worth it.

If this bread wasn't still so freshly baked, I would have pictures of the crumb, but I've learned to wait before slicing bread : )

Next week I will be attempting the Vermont Sourdough by Hamelman one more time since my last few attempts haven't been that great. Hopefully with my newly acquired knowledge I will be able to craft a nicer loaf though.

Also baked for the first time ever, Palmiers today!Turned out to be a bit 'overdone', but they still tasted yummy!

Yep, I realize the headline is provocative. Even we celiacs have to admit that most GF breads are abysmal. But, thanks to insights gleaned from you lucky majority of bread builders  – you're able to digest gluten! – I’ve come up with a natural-leavened GF bread that not only tastes great, but stales slowly and contains no dairy, fat or eggs.

The secret? This bread is leavened only with wild sourdough.

To make it you’ll need some equipment in addition to ingredients. Items include: A pizza stone. A cloche top (I use a Romertopf clay top). A gram scale. Saran wrap. A plant sprayer. Rubber/vinyl gloves. A heated proofing environment. A pizza peel or flat cookie sheet. Six plastic “picnic” wine glasses (if making rolls) or a length of sawed-off plastic PVC pipe if making loaves. A very sharp fillet knife or a razor blade on a stick. Or a lamé.

Ingredients:     60 grams millet sourdough in storage concentration (See below)

                        67 grams millet flour

                        260 grams Analise Roberts Brown Rice Blend  (see below)

                        3 teaspoons Xanthan gum

                        1 1/4 teaspoon salt

                        331 grams spring water

                        Cornmeal for dusting

Making the sourdough: I followed the instructions in The Bread Builders, by Daniel Wing and Alan Scott. To 120 grams of millet flour I added 120 grams of water and stirred well. I let this sit in a covered, non-metallic vessel in a cool (62 degree) area in my house. After 48 hours I threw away 1/2 this mix, added 60 grams flour and 60 grams water and let stand at the same temperature for another 24 hours. At the end of this 24 hour cycle I again threw away 120 grams of the mix and added 60 grams flour and 60 grams water. I let this stand until it showed signs of life – bubbling, froth, fermentation stink –

then removed it to a 70 degree environment, added 60 grams of flour (to bring the mix to a 50% hydration) and let stand 3 hours. At the end of this time I put it in my refrigerator.

It looks like this:

To make a bread recipe I remove 60 grams of storage sponge, add 40 grams of millet flour and 80 grams of water to it, mix and cover. I place it atop my refrigerator, where the temp is 75 – 80 degrees, and let it stand 12 hours. Then it looks like this:

I remove all but 80 grams of this sponge and weigh what I remove. Then I add enough flour to the removed amount to create a 50% hydration leaven, put this back into the storage container, and let this stand 3 hours, after which it goes back in the ‘fridge.

            So, what I have left is 80 grams of 100% hydration leaven.

            On with breadmaking:

            Mix 67 grams of millet flour, 260 grams brown rice mix (Available from Authenticfoods.com) 3 tsp xanthan gumn and 1 1/2 tsp salt and blend carefully and well. It’s important to do this thoroughly because the xanthan will coalesce as soon as water hits it and you want the distribution to be even when this happens/

            Dump mixed dry ingredients into a large bowl, add the water, and stir just enough to wet all the flour. 

Let this stand 1/2 hour. As it stands, take the 6 hemispheric classes and stuff a small square of plastic wrap into each. Spritz this with water. Also lay a sheet of plastic wrap on your counter and spritz this well. Warm up your proofing chamber (mine, btw, is a heating pad and two kitchen towels J ) Put on your rubber gloves and wet them thoroughly.

            Add the leaven to the dough, stir until blended fairly well, then turn out onto the wet plastic and mix by hand, squeezing out lumps and working to create a very rough-textured  sheet about 1/2” thick. Remember, there’s no gluten to protect or develop – what you’re after is a thorough blend and a shaggy-surfaced sheet of dough. When you’re certain you’ve got a good mix, lift the edge of the plastic and roll the dough into a long tube.

            If you’re making loaves, simply divide this tube into two lengths, continue to wrap loosely and place the sections into the halved PVC pipe. Cover with a towel and set in your proofing chamber.

            If you’re making rolls, stuff chunks of dough into each glass, pressing down with your fingers to get good contact with the plastic wrap. Spritz the dough surface well, cover with the plastic you used as a work surface and stick into your proofing chamber. The glasses should look like this:

Let proof 12 hours at 80 – 85 degrees

Now heat oven with pizza stone and cloche to 500 degrees. Dust your peel thoroughly with cornmeal, and work with one loaf or 3 rolls at a time. Roll loaf onto flour and remove plastic, or invert glasses onto flour and remove plastic. Slide loaf/rolls onto pizza stone. Repeat with second loaf or remaining 3 rolls, arranging so that your cloche lid will fit without touching any of the loaves/rolls. Place lid over rolls/loaves and close oven.

            Bake for 8’.

            Remove cloche top and score rolls/loaves with knife/razor.

            Re-close oven and bake 19 min more.

            Remove bread and place on wire rack atop oven so that products cool slowly. This will help prevent shrinkage.

            Here’s what you’ll have:

The crumb:

Unlike any other GF bread you may have eaten, this one doesn't stale in half a day. If you leave the rolls out their crust stays crunchy and their innards, moist. Freezing softens the crust, making them ideal hamburger buns. Of course they don't taste like wheat bread - they're mostly millet, after all - but they are excellent!

I have already written about Bäcker Süpke's wholegrain spelt bread with whole grains in my 'other blog'.
But I think the TFL blog would be a much more appropriate place for this recipe.

I've made this bread several times by now, and it always turned out flawlessly. It's nothing I could claim any credit for, but , seeing how charming Meister Süpke is in his comments, I don't really think he'd mind the extra publicity. So I sat down and translated the original recipe, hoping to spread this around the blogosphere a little.

There are only two minor changes I made to the original recipe, apart from the translation, that is.

For one, I shied away from adding the soft, boiled grains to the dough at the very beginning and kneading them for half an hour. I feared they would completely disintegrate and so I decided to add them only for the last ten minutes. And it works very well, the grains remain whole and apparently it makes for something like a double hydration technique, with the dough being able to build up strength before I add the final bits of liquid with the grains.

Also, the original recipe calls for a bit of 'Brotgewürz', bread spices. Which is all very nice, but also entirely undefined as far as I know. So I guessed and used ground caraway and coriander seeds in equal proportions. Which turned out to be one of my luckier guesses lately. Both spices blend pitch perfectly with the taste of the spelt, warming and brightening the taste without being really distinguishable on their own.

This bread has become a constant fixture of our diet, and I can only stress that it is the least 'healthy' tasting whole-grain bread I've ever come across. It never stops to amaze me that it's really brown and not grey, that it's rather sticky than crumbly, open-crumbed and yet perfectly sliceable with a nice but demure crunch to the crust.

Roasted in the oven with just a few drops of honey until the corners start to turn dark, this bread makes a perfect treat on its own, or a great coaster underneath a grillt goat's cheese, or basically anything that needs a solid, earthy partner.

The only thing I am not really happy with is the name, unwieldy as it is. Even in German with its infatuation with endless strings of words it's a rare thing to need 47 letters to name a single bread. But for a bread with such a long list of strong points, I am more than willing to put up with a lot, even this behemoth of a name.

Bäcker Süpke's wholegrain spelt bread with whole grains
(translation and any mistakes are mine)
(makes two 850g loafs)

for the boiled grains
200g spelt grains
400ml water

for the sourdough
340g wholegrain spelt meal
10g ripe sourdough starter
340g warm water

for the soaker
200g wholegrain spelt flour
20g salt
120g water

for the final dough
190g wholegrain spelt flour
7g dry yeast (one sachet)
[EDIT: The original recipe uses 10g presumably fresh yeast, equaling half a sachet dry yeast.]
40g runny honey
1 heaped teaspoon ground caraway
1 heaped teaspoon ground coriander seeds (or more, to taste)

for decoration
rolled spelt, about 2 tablespoons

On the day before baking, bring the grains and the water to boil in a small pot. Cover and leave to simmer gently for about 10 minutes, then take off the flame, stir, and set aside, covered.

Mix all the ingredients for the sourdough until just incorporated. Cover and set aside.

Mix all the ingredients for the soaker until just incorporated. Cover and set aside. Leave all three bowls to ferment overnight in a cool room, but not the fridge, for a minimum of 16 hours.

On the day of baking, combine the sourdough, the soaker and the final ingredients in the bowl of your mixer and knead at lowest speed for twenty(sic) minutes.
I am not kidding. The original recipe says twenty minutes and the dough really needs every second of it. You'll see, in this case it makes all the difference between wet flour and a dough.

Leave to proof for an hour. Deflate the dough and add the boiled, cold grains.
The original recipe says to discard eventually remaining water, but I add it to keep the amount of added water identical each time. Never had much of it left with the grains, anyway.

Knead at low speed for another ten minutes.
That's half an hour kneading all together. Any wheat dough would be a neat rubber ball by now, but here, it just works perfectly.

Pour into a rectangular baking tin lined with non-stick paper. Even the dough and cover loosely with the rolled spelt. Leave to proof in a warm place for about an hour to one hour and a half.
The dough will increase about 20% in volume at most, and when ready will stop springing back if gently poked.

Preheat your oven to 220°C. Bake with steam for the first minutes and immediately reduce temperature to about 160°C. Bake for 100 minutes. Take out and leave to cool on a rack. Rest a day or at least until fully cooled before cutting.

Freezes perfectly well, and tastes especially well toasted.
We usually bake on stock and freeze the sliced  bread, thawing individual slices in the toaster. Talk about two sparrows and one stone.

Some more wise remarks of Bäcker Süpke:

• Always add all the salt to the soaker. Otherwise, the enzymes of the wholegrain flour will produce harmful byproducts leading to a grumbling stomach.
• Wholegrain doughs, especially wholegrain spelt doughs, have to be wet - rather add a little more water.
• Bake long and 'slow' to get all that moisture out of the bread.
• Always use very little yeast and long final proofs, else you wouldn't get a sliceable bread.
• Playing with the honey and the spices is a great way of tweaking this recipe!

I'm having trouble getting the rise I'd like in a few different no-knead sourdough recipes.  In fact, I'm not even sure how long to let the dough proof.  Some recipes call for an hour or two, others up to 4 to 6 hours.  I'm definitely not seeing my dough double.  Any ideas how I can remedy this?

Hi everyone

I've embarked into the world of sourdough baking and am running into the same problem with every loaf: my bread isn't rising properly during its final proofing. Everything looks healthy and rises well during the first two proofings but once I shape it/put it in the tin, it barely rises. I'd love some advice from some seasoned (haha) bakers on what I could be doing wrong.

Teegstar