Too much ovenspring...
I recently started using the stretch & fold technique with good results but since then my bread seems to over rise in the oven. I don't know why this is happening and would appreciate it if someone knows why the dough is doing this. Here are the details of my recipe:
Starter hydration: 108%
Starter %: 40%
total hydration: 70%
I mix the starter, salt and water for 10 minutes in a mixer. I let the dough rest for 45 minutes at 25'C(even though the dough temperature is 10'C after mixing, it only rises to 12'C after resting) and then stretch and fold a couple of times until the dough becomes stiffer. I place the dough in the fridge overnite and the next morning I take it out and let it sit at room temperature for 45 minutes. I then stretch & fold the dough again and shape into a boule. I proof the dough at 30'C for 1.5 hours. I baked it in a gas oven with an inch thick ceramic tile at 230'C(turned down to 200'C after placing the dough in), give the oven one good spray of water and bake for 40 minutes.
I use a lame to slash the top just before placing it in the oven. I try to keep the lame at a30 degree angle and about 1cm deep(maybe slightly less).
The taste and texture is just as I want it but the over blooming is an eye sore! I am not too happy with the crumb's holes and will slightly reduce the hydration the next time but taste and softness wise it is very good.
I would really appreciate some advice!