Big holes - how to get rid of them?
This is a picture of my organic wholemeal spelt sourdough. My first two loaves were BEAUTIFUL. I took pictures of them and sent them proudly to my family... And then this happened, and it keeps happening, and I don't know why because I haven't changed what I'm doing (And I feel like his little smile is mocking me).
I buy organic wholemeal spelt flour from the supermarket. 500g flour with 1 tsp salt, and 225mL tepid water mixed with my starter, knead until springy, rise until doubled, punch down, prove in the loaf pan overnight. I start it in a cold oven with 1/4 cup of water in a tray at the bottom and cook it for 20 minutes (oven temp 220 deg Celsius) then take it out of the pan, turn it upside down and cook it for another 5 minutes.
I've done some reading on it and now know that spelt doesn't have as strong as gluten as wheat, so I don't knead it as long or let it rise as long (go until it's doubled now, no longer all day as before). I know that oil can interfere so I had started greasing the pan for the first rise to avoid it sticking and no longer do this. Neither of these changes have fixed the problem.
The starter I use is called Herman :-) I didn't make it from the directions given in the link below, I was given it at Christmas - my Herman is 3 months "old" but I don't know how "old" it was when I got it. I feed it every 4 days and make bread the day after I've fed it when it's most active.
That's all I can think might be relevant, would greatly appreciate your experience in solving this. Thanks.