High grain sourdough hybrid breads how to make them rise?
Hi i am making a bread based on the variety called Vogels which is a New Zealand / Australian high grain high ratio dough. The recipe is below... I made it first using only commercial yeast and it worked great i used 1/2 tsp of yeast and it would rise well in the bulk ferment for 8 hours then i would knock it down let it rest for 15 mins. Divide into small loaf tins and let it prove for 90 minutes and it would rise to the top of the tin and be ready to bake.
I had some problems with it's last ability and after 3 days it would start to get mould. I modified the recipe to include sourdough starter which improved the last-ability but i am finding that after the knock down when i place the dough in the tins for the prove that it doesn't rise any more or very little. I have been thinking that maybe the dough is over proofing as the recipe has sourdough starter and yeast. My kitchen is between 25-30 c and the dough usually sits around 30c. What do you guys think i should do so that it rises in the tin like it should ??
|9 Grain bread||5|
|skim milk powder||gms||17|
|total liquid Weight||gms||1860|