Advice on proofing
Baked another loaf this weekend, turned out pretty good. 10% dark rye, 75% hydration, my owner starter. Bread flour.
Bulk rise on the counter for about 12hrs, then shaped and into a proofing basket and into the fridge for 9hrs overnight.
In the morning while the oven was heating up I put the basket out on the counter to warm up a bit. I put three scores across the side, hoping it would cause the loaf to spring straight up.
The dough ball, in the morning, was really soft. It wasn't sticky. But, it had no tension at all, felt very soft/slack. I felt like if I sat it on the counter it would just flatten out into a pancake. I'm wondering if it was over-proofed?
Baked in a cast iron dutch oven at 475*F, 20mins covered, 15mins uncovered. I placed it in the dutch oven seam-side down. I couldn't actually see the seam, but you can see where it opened up while baking.
It was good, I'm not complaining really, but I would have liked it to get a bit more of an even spring. In the crumb shot you can see one side sprung a bit more, that's cause when I dropped it into the dutch oven it wasn't centered. The side closest to the wall of the dutch oven had a bit more oven spring. It had the softest crumb of any I've baked yet, so that was cool.