Out, not up!
Does it still count as oven spring if it goes out instead of up? I'm thinking I slashed too deep because it was all going so well. I'm not disappointed even if this is classed as a failure - it tastes very nice.
My little apprentice helped me weigh out and mix the following...
100g starter 100% hydration
332g white bread flour
76g white spelt flour
38g white rye flour
100g cottage cheese
8g dried onion flakes (hydrated for ten minutes in the water)
Heaped TSP dried sage
Into a soft slightly sticky dough. 2 X 2 minute sessions in the mixer with a 10 minute rest in the middle.
I did 2 stretch and folds at 1hr and 2hrs and the bulk was about 5 hrs in total, although my kitchen was very chilly this weekend!
Into the banneton after a gentle pre shape and a slightly firmer proper shape. 3 hours final proof and...
It didn't seem over priced and the finger poke was very satisfactory but there's no denying the spread. The crumb and crust seem good though? Any theories from you experts as to the lack of ooomph? Thanks in advance.