Q re: flatness after releasing from banneton
Coming to you seeking a bit of advice. I've been experimenting w Trevor J Wilson's methods and formula for 50% WW sourdough for the last couple months. I am pretty happy with the results, but seem unable to reproduce the way his loaves keep their shapes when released from their bannetons. Mine flatten out rather noticeably as soon as they leave the baskets (see attached photo of dough on parchment; this was a boule that had risen to nearly the top of the basket during final proof). I shaped the loaf in the photo a bit tighter than normal for me, just to see if that might be the problem. It might have been a little better out of the basket, but not by much.
Oven spring was OK and crumb was pretty good...
Do I need to develop the dough further? Is it just that I need more shaping practice? Other ideas? Thanks!
Here's the formula:
Recipe: 75% Hydration228g Bread Flour (I used KA)
203g Whole Wheat Flour (I used Red Fife)
50g Whole Wheat Starter @ 100% Hydration (25g Whole Wheat Flour, 25g water)
Ambient temp was about 77-79 degrees throughout...
Overnight premix (flour, salt, water)
Final mix about 10 hours later
Folds every hour during bulk for about 5 hours--dough increased about 40%
Preshape, bench rest for 40 mins
Proof for about 2.5 hours
Bake in combo cooker at 450, 20 mins with lid, 30 mins without.