HELP Needed...(Not much rise!)
The loaf on the left caught a little on the banneton and I think this caused it to spread out more than normal.
I am also thinking that I may not have scored it deep enough as you can see it didn't open up much at all!
Recipe i'm using is;
800g White Wheat flour (Shipton Mill No.4)
150g Wholewheat flour (Shipton Mill Stoneground Organic Wholemeal Flour)
50g Dark Rye (Doves farm)
200g Leaven (perfectly passed float test)
20g Salt
730g Water
Using a 50% WW/White starter ala Tartine kept in fridge.
Day 1 - Morning - feed starter (leave out in kitchen)
Day 1 - Night - Build leaven ala Tartine (leave out)
Day 2 - 6am Autolyse with 700g water, all flour and leaven (which floats perfectly) - 3 hours
9am - add salt and 30g water, pinch in, knead slap and fold ala Richard Bertinet until fantastically stretchy windowpane
Bulked for 3 hrs in oven with pan of boiling water (it's cold in my kitchen now and I don't have anywhere warm!)
Dough looked lovely and bubbly and jiggled lots in the bowl
shape, wait 20 mins, shape again and then into banneton/loaf tin
2.5 hours proof in oven with pan of boiling water and 1 hr proof in cool kitchen (to pre-heat oven at 250 C for one hour)
Dough seemed to pass finger dent test although I think I am still not letting bread prove enough...?
Bake at 230 C on baking stone with steam from pan of water at bottom of oven and spray bottle before shutting oven door quick.
20 minutes with steam and 20 mins without.
Taste is actually great, the rye actually makes the bread a little fruity/sweet.
I know the bread can get a really high rise... I've made a yeasted bread with the same flours etc and it came out huge! I'm sure my starter is good to go though as it passes the float test with ease...
Is there any pointers anyone can give me? Could it have been underproofed? Not scored deep enough? Not enough steam maybe?
I want to make lovely big tall sourdough pain de campagne and I know this recipe can achieve this, it is from the book 'Sourdough' by Casper André Lugg and Martin Ivar Hveem Fjeld. I know that the S&F technique is what everyone seems to be doing with sourdough but I really like to slap/fold... I'm not looking for huge open crumb bread... I like to make sandwiches where my ingredients don't just fall out!!
Thank you in advance!
went a tad too long. Try heating the oven a half hour earlier.
Great shot of crumb comparing free form to pan bake! Note the crumb bubbles loosing their stricter round shape and becoming larger.
On another trial, try tossing one more folding or two during the 3 hour bulk rise which is actually 6 hours because the autolyse included the leaven. Without the salt, dough ferments even faster.). Adding simple letter folds during the bulking is an ask way to add strength to the matrix. If you find the dough tearing during simple folds, get the salt in sooner to control enzymes and hold the matrix together longer.