lovely bubble formation but not a great rise
I had some amazing success with a few bakes and the last 2 have gone down in quality for some reason :( my previous successfull recipes had:
350 strong white flour
60 rye flour
100 spelt flour
I had a great rise and a lot of bubbles but the one I made yesterday consisted of:
450 strong white
60g rye flour
The rise was half as much as the previous one, with the same weight dough. The thing that confuses me is that I still got LOTS of bubbles in this all white bread. Just not a big rise?I shaped it as a round dough with alot of tension and I've let it rest for 2-2.5 hours before baking on both occassions.
the starter is 100% hydration in both of them... Im just wondering, is it the spelt flour that's helping it grow more or am I doing something wrong?
The starter had been fed for 1-2 days before baking on both occassion... I just cant figure out what i'm doing wrong here. Why am I getting lots and lots of small bubbles but very little seperation between them (ie, rise...)