Working with High Hydration
I'm trying to get working with high hydration sourdough. I can never get them to rise quite how I'd like. It seems like while I let them rise, a hard layer starts to form on the top that weighs the rest of the loaf down. I didn't take any pictures before, but here's a crumb shot:
and just another shot:
it came out criminally under cooked. But those weird crusty bits on the edges are residue from the loaf rising then sinking back down.I let it rise in a bread pan overnight.
It's hard to tell from this picture, but it lost a fair amount of rise. I did leave it in the fridge overnight. Could that be a cause?