artisan bread in 5 oven spring problem
I've been working with the 'Artisan bread in five minutes a day' master recipe, tweaking and adjusting and I've gotten just about everything the way I like it: thin, crackly crust, lovely open cell crumb, and slight tang in flavor. The only problem is that I get little to no oven spring.
Here are my modifications:
Hunk of dough held back from last batch (dissolved in some of the warm water)
3/4 tablespoon yeast
1 1/2 tablespoons coarse (kosher) salt
3 cups lukewarm water
2-3 cups white flour
2-3 cups KA white whole wheat flour
Mix as per master recipe, let sit 2-3 hours, then refrigerate 12-24 hours.
Pull out a graprfruit sized hunk of dough, with minimal handling, cloak and shape. (I pull gently into an elongated loaf.)
Place loaf in oval enameled pot, lined with parchment paper.
I have baked this after a 1-2 hour rise on the counter, or after a 12 hour cold rise in the fridge, with no difference to the oven spring.
I've also tried both a cold start oven and a preheated oven, also with little difference to the spring.
The original sponge is beautifully active, developing the proper bubbles. I'm not overhandling the dough. The shaped loaf rises nicely in the pot.
Is it the whole wheat flour? Could my yeast be lazy?