What is causing my Pain au Levain to fall or go flat in the oven
I have been struggling with my Pain au Levain and it's inability to rise up significantly in the oven. Boule's are more like flying saucers, rising up to maybe only 3 inches max on a good day. Baguettes constructed with the same dough are more oblong in width than they are round.
My starter is healthy. In a few instances I could attribute to fall to overproofing, but I have since refined my ability to determine the when the bread is ready for the oven.
I don't know which I'm needing more of with my dough—extensibility, or elasticity—let alone, how to achieve it.
My dough seems delicate, especially when attempting to roll a baguette, and actually, there is really no need to roll....it stretches to the length I need, with little if no spring back/elasticity. There is not resistance. And then transferring the baguettes into my linen couche stretches the baguette further, and deforms the shape. What I wind up with is a bread, that, well..."looks home made."
Flavorwise, the bread is good on most bakes. Usually there is good open crumb—sometimes the interior is a bit dry from overbaking.
I've also tried various flours: King Arthur Bread Flour, King Arthur All-purpose Flour, Giusto's Artisan Bread Flour. I have the best luck flavor and texture wise when using a mix of Giusto's Artisan and KA Bread Flour.
Any advice or pointers—greatly appreciated.