Any help appreciated!
My sourdough loaves aren’t turning out exactly how I wish.I mean,they’re not bad but the middle is still a tad moist and the spring isn’t great.
I feed the starter Thursday & Friday,usually evening time,tonight was 170gstarter/170g unbleached AP flour/170gH2o.I fed it tonight at 7.30pm,will probably start the process tommorrow at midday.
Mix starter and salt.
Possibly some more folds depending on consistency.
After approx 6-8 hours first proof,I refrigerate overnight.
In the morning I turn oven up to highest setting,wait 15-20 mins to get hot,Cover the dough and let steam for 25mins..then uncovered for 30-40mins.
After the initial,covered bake there isn’t enough...”explosion”,spring and the middle isn’t “airy”..
Any help appreciated !