lack of oven-spring
I have a problem getting oven spring with a recipe from Andrew Whitley’s new book ‘Do Sourdough’ (which I can recommend by the way). The attached photo shows the resulting loaf.
Total dough = 980g
Hydration = 71%
Flours: 68% stoneground wheat/32% self-milled wholewheat
Starter = 30% of total dough
After a 30 min. autolyse, the dough was kneaded for 5 mins, after which there were definite signs of gluten development (although I didn’t do a windowpane test).
After preshaping, plus a 5min. bench rest, the dough was placed in a banneton for a final rise of almost 4 hours.
The dough was then placed in a preheated baking dome @ 240°c, slashed in a square pattern and baked for just under 30 min. (temp. reduced to 220°c after 9 mins. and lid of dome removed after 20 mins.).
After removal from oven, core temp. was 99°c.
I was worried as soon as I tipped the dough into the baking dome, as it ‘pancaked’ out to the edges of the dome bottom almost immediately. These worries were confirmed when the lid was removed to reveal a flat loaf.
While the taste of the loaf was ok (average – have made better, and worse), the crumb was slightly ‘rubbery’ in texture.
Any suggestions greatly appreciated.