Sourdough Oven Spring & Ear Woes
Been trying to dial in a very basic country loaf recipe to produce consistent results. It's a bit chilly where I am, so ambient temps are an added challenge. Struggling to achieve a dramatic ear + oven spring.
350 (90 degree water)
450 organic bread flour
50 unsifted organic whole wheat
100 levain (100% hydration, 1:2:2 ratio 50/50 whole wheat, ap)
30 minute autolyse
4 1/2 hour bulk @ 78/80 degrees ambient temp (oven w/ light trick)
4 stretch & folds spaced 30 mins from start of bulk
30 minute bench rest after pre-shape
20 min rest in banneton
~16ish hour cold proof in the fridge
Other then visual signs, are there any tricks ya'll use for testing if bulk is complete? I've been pinching a tiny bit of the dough, and feeling for little bubbles as an indication. But I'm concerned this stage may be too late, and it may be over proofed. This dough in particular doubled in its container during bulk, and showed standard signs of fermentation (visible bubbles, was pulling neatly from the container during S&F, was billowy and cloud-like). Judging from the crumb, I imagine this is under-fermented. But the lack of spring makes me feel like it was over-proofed?
This is baked in a combo cooker at 475 for 20 minutes, then 450 w/ the hood off for 35 minutes. Nice blistering, good flavor, but unfortunately not the spring or dramatic ear I am looking for.