Lack spring tight crumb help
Dear bread community,
Sorry to overload the forum with pics and questions, but I'm alone here in my little village and this loaves are challenging me.
This last batch lacks a healthy oven spring. They feel heavy and tight. I scored the loaves and they didn't really pop up at all, and I'm not sure where I'm failing. My only guess is over-proofed dough.
Levain fed @ 9am
Autolyse @ 3pm, Final mix @ 4pm. 74% hydration. 15% whole wheat, 5% Rye.
4 Folds in 3 hours. Dough doubled by 11pm. Reshaped and shaped. Retarded in fridge by 11:30pm.
7am. Loaves look flat in baskets (this happens often when I cold proof). Load on to hot baking sheets and bake with steam @ 450f for 20 minutes, 400f for another 15.
And this is the result. Not the worst, but def not my best loaves. Where? How? and Why?
Thanks for reading,