how long to bulk ferment (first rise) and oven spring issues....
just recently I have been "trying" to make bread with a bulk fermentation stage, yes this may sound stupid as we all no that this is required! Before I was simply making up a 30% sponge the night before and then incorporating the rest of the ingredients the next morning, followed by kneading, then shaping the dough straight away without any "bulk ferment". I was getting great results from this method and satisfactory oven spring :-)
Anyhow, Ive been experimenting with a basic white loaf recipe which inculdes a bulk ferment, and i'm not getting any oven spring at all :-(
Here is what im doing, along with my recipe;
300g organic white bread flour (type 4)
195g water (65% hydration)
6g yeast (2%)
6g salt (2%)
6g rapeseed oil (2%)
6g caster sugar (2%)
and a smidgen of ascorbic acid
I knead for approximately 10 mins, then leave to ferment in an oiled sealed container for 45 minutes, i then give it a stretch and fold and place back in the container for another 45 minutes.
I then remove the dough from the container and gently knead it for 30 seconds, shape and place into my tin
I let the dough proof for 45 minutes to an hour, and then bake at 230 degrees with steam, turning my heat down to around 220 as soon as the loaf enters the oven. I bake for around 25 minutes.... but no oven spring at all!
any suggestions to what i may be doing wrong?