Too bubbly dough and flatness of loaf?
Hello, i would like ask you for advice.
i ´m making too flat loaves. I´ve handled how to make half rye sourdough caraway seed bread and i wanted tray got some white, french, sourdough bread. But, it doesn´t workinkg for me.
I have well developed gluten, i have enough of steam in oven - most problematic part is geting loaf to baking sheet - the dough is to soft and get flat and don´t get rise up. Easy solution is - high hydration. But it´s happend, when i folowed Rainhart´s formula for miche very strictly.
When i´m watching videos about shaping, i see difrent structure of my dough, than at videos - mine is very bubbly. Should i have to strong starter (it´s abou three month old and wery vivid). if I use a smaller proportion of starter, it will help?
thanks for reaction