Is this overproofed? Underproofed? Something else?
I'm pretty new to sourdough and I've been using the Weekend Bakery's pain naturel for the past couple of weeks. While shaping has gotten a bit easier and I'm starting to wrap my head around the numerous details involved in the process, I'm still having trouble pinpointing exactly what needs to be changed to improve my loaves.
I maintain a stiff (60% hydration) rye/AP starter that reliably doubles every 10-12 hours. I made the poolish for this loaf around 9:00 last night, used it at 11:00 this morning, and followed the recipe pretty much as written.
The issues I'd like to be able to address are as follows:
1. My loaves are consistently spreading at the score marks rather than producing ears.
2. More often than not, the dough spreads quite a bit when removed from the banneton and when scored (overproofed or not enough strength in the dough? The recipe calls for 2 stretch and folds...can one just add more if necessary?)
3. I'm not seeing a lot of oven spring.
4. The crumb, while light and springy, doesn't have that coveted "holey" texture and is uneven in places.
Any tips or suggestions would be much appreciated!