First loaves troubleshooting
I recently got back into sourdough after dabbling in it a few years ago. My first two loaves came out of the oven this morning, and while they definitely are bread, I'm looking for some help fixing a few notable trouble spots.
- First, my scoring ended up very shallow on both loaves.
- Second, my loaves had very little oven spring.
- Third, the crumb is very dense, especially at the bottom, with a few large holes.
My starter is doubling approximately every 12 hours.
I used the following recipe:
1. Levain (I let this sit for 5-6 hours)
- 40g mature starter
- 40g whole wheat flour
- 40g AP flour
- 80g water at room temperature
2. Autolyse (I let this sit for 1 hour before mixing)
- 797g AP flour
- 110g whole wheat flour
- 641 g water
- I combined the autolyse, 184g levain, 18g salt and another 50g water and began bulk fermentation.
4. I did 3 sets of stretch + fold every 30 minutes and allowed the dough to ferment for 4 hours. The dough was around 73 degrees at the beginning of the bulk fermentation. I did not notice a big difference in the size of the dough by the end of the 4 hours.
5. I divided the dough and preshaped each half, let them rest for 25 minutes, then shaped the rounds. (I may have worked the dough a little too much during this step.)
6. I then put each boule into a towel-lined banneton, sealed each banneton in a plastic bag, and retarded overnight in the fridge.
7. This morning, I baked each boule in a dutch oven preheated to 500 degrees straight from the fridge.
Any pointers would be much appreciated!