Tips and Hints for rise improvement and easier maintenance of dough...
I have some problems and information I need to source for my sourdough baking, I am still hitting a few brick walls and I would like to hear some opinions or improvements and perhaps ideas or things to consider.
One of the issues I face is that I don’t think I am getting the right rise and I have a feeling that it is due to my preferment and then bulk ferment temperatures, this week I am working at an ambient temperature of 20c in my kitchen and I am refreshing sourdough starter at around 40c as it is coming straight out of the fridge for refreshment. I use a rye starter as this is easier for me to maintain, my wheat starter is in the freezer at the moment as I was constantly getting a soupy starter and it was becoming impractical.
I have followed a few recipes, I believe my better results have come from the Weekend Bakery pain naturel sourdough and then another recipe which is not as detailed and follows a more simple route of no s&f’s etc.
Weekend Bakery – this needs more maintenance and looking after, I can't leave it for long. (latest bake)
Other Sourdough Recipe – less maintenance (latest bake)
I am looking for big rises, a good ear and a professional looking loaf – crumb structure would be a bonus.
100g of starter, 100g of strong white flour, 125g water refreshed at 40c then a bulk fermentation of 200g of preferment for 8 hours. Then I add 520 strong white flour and 275g of cold water plus 10g of salt. This is hand kneaded, bulk fermented for 8 hours and then proved for 3 hours at the maximum.
What would you do? What do you think of the proportions should I be refreshing at a higher temperature to get the right kind of preferment? My preferment this week didn’t have a lot of bubbles but some, it’s not the bubbliest I have seen it. Also I feel that the final prove isn’t doing much; it looks like the dough is sluggish and doesn’t really have much rise in the final proofing. The taste is there however. It’s the aesthetic side I am not happy about.
Obvious answers would be stick with the Weekend Bakery bake but I am keen to learn more, the reason why I prefer the first recipe is due to the fact the s&f isn’t there and I can carry on with my other activities. Last weekend I built a cob oven as you can see.
I would prefer once it has dried and firing that I can concentrate on my oven to use it for its temperature range rather than be in the kitchen working on dough development. Maybe I am cutting too many corners?
Advice is welcome !