Not opening up!
i just started a new job (new starter, new flours, new oven)and I’m having a problem I’ve never had before. Basically my bread won’t open up in the oven. This bread was 20% ww, 80% high gluten bread flour and 80% hydration. I proofed it to 50% rise in 5.5 hours, shaped it and put it in the cooler overnight. I thought maybe I was over steaming it, took the steam down and same problem. Thought it was the whole wheat, changed it and same problem. Could be the starter, maybe too much acid in the levain?! Maybe the bread flour is too high in protein (14.5%)?! Anyone come across this? Please help!