Help! Newbie at large, loaf won't hold it's shape.
I am definitely new to bread baking and no matter what I read, I can't seem to remedy my problems. The dough will tighten after the bulk ferment but it won't hold it's shape. I leave it in a banneton and it comes out fine most of the time, probably because I have it so heavily floured, but it won't hold its shape once it is out. Baking outside of a loaf tin results in flat, pancake like loaves. The second problem, which I hope can be seen from the pictures accompanying this post, is the texture after the bake. After baking and letting it cool for a few hours, the texture is rubbery and while not completely unpleasant it is not the texture I am aiming for.
I live in Ireland and the temperature the last few months has barely gone above 15'c so my bulk ferment has been quite lengthy. I've tried and tested 4 hours min and 10 hours max with my best results coming back after 8 hours. The dough has actually grown in size after that amount of time. I have been watching the second proof very carefully and am aware that my problem seems to point at over proofing. I feel like I'm catching it in time, but obviously not. Is there a better test than seeing how fast your indentation comes back out?
I have this starter about 2 months now and she is built from scratch and fed once a day with strong white flour (Odlums, since anything else is fairly unheard of). I have included pictures of how much it grows after it has been fed. By the looks of how runny it is, I think it could be over fermented.
The recipe I work off is as follows: 500g flour, 150g of starter, 5g salt and 325g water. I recently increased the starter to 200g which made the dough far easier to work with. The internal kitchen temperature where the dough rests and the starter sits ranges from 17'c-19'c. I have tried 2 different methods where I either stretch and fold the dough 3 - 4 times over a 2 hours period before leaving it to proof or work it for 10 mins until the windowpane effect is achieved and then leave it to proof and cook it at 240'c with a tray of hot water to create steam at the bottom of the oven.
If anyone has any idea on how I can make a decent sourdough loaf, I would really appreciate the help.