Scoring problem or proofing problem?
Hey all- first post here- trying to get to the bottom of what’s going on here and see if any more experienced bakers could weigh in on what’s causing this problem. Every time I try a scoring pattern that isn’t a single slash, the loaf has less spring and comes out like the one on the left. That said, in this instance, I proofed the right hand loaf in the single banneton I own, and the other one in a linen lined colander. I should buy a second banneton but I’ve only been baking sourdough a month or so. This is one of the springiest white sourdoughs i’ve come up with after some experimentation, it’s 80% hydration and the flavor is great, I’m just curious as to whether this is caused by proofing in a colander or poor slashing technique.
Heres my formula:
715g unbleached white flour
75g vital wheat gluten
50g dark rye
200g starter at 100% hydration
6 sets of stretch and folds for 3 hours plus one extra hour of bulk
12 hour retard in proofing baskets
baked in Dutch oven at 500 for 20 min lid off for 25