The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Boule Height

AKSourdough's picture
AKSourdough

Sourdough Boule Height

using Vermont SD recipe. Getting good rise in final proof and good oven spring. But dough spreads during transfer from baneton to DO and don't get height I want. Have tried to up my shaping game but still not happy.

BaniJP's picture
BaniJP

Tighter shaping could be the reason, or a too weak gluten network. Try mixing it a little longer next time in the beginning, it should make a difference.

Other than that, it's normal that the loaf spreads a little after transfer, especially after scoring.

AKSourdough's picture
AKSourdough

Do you mean the mix (knead) after autolyse or before?

DanAyo's picture
DanAyo

If you don’t mind using this technique, it really works well. http://www.thefreshloaf.com/node/56432/tip-weak-doughs-don%E2%80%99t-have-bake-pancakes

You can also cool the dough before scoring and loading in the oven. A refrigerated retard will do and you can also put the dough in the freezer for 20 minutes or so.

You coul also reduce the hydration and/or use stronger flour.

Danny

AKSourdough's picture
AKSourdough

Great idea on the cool retard. Will check link too. Thanks!