Dough Spreading out!
Hello,
Looking for some advice, my sourdough while pretty tasty is lacking height and I'm not getting any ears. I've had a few thoughts about what I can do differently but thought I would get some advice. Thanks in advance
The Bread:
So I developed this recipe in Australia, where I used to live, it was a bit warmer and I suspect the flour was a bit more protein rich, it was based upon the Tartine loaf recipe, since coming back to the UK I've had less success with bread asthetics but reasonable success with taste. I've subsequently dropped my hydration down from 77% to 72% (If I've done the maths right)
The Recipe
100g of levain (100% hydration)
450g of white flour (Currently using Shipton number 1 white bread flour)
50g of wholemeal flour
350g of water
10g of salt
Mix flour, water and levian, allow to sit for 45 mins
Add in salt, mix well
6x 30 minute folds over next 3-4 hours
Pre shape on bench, rest 30 mins
Shape and put into banneton, allow to proof for up to 6 hours in 18C room.
Dutch oven cook at 230C for 45 mins (20 lid on, 25 lid off)
The Problem:
Bread on tipping out of the banneton holds no shape and flops out into a rather large pancake.
Possible reasons:
So shaping is obviously a thought - but when shaped it holds quite well, I get a reasonable tension on the dough and bubbles that need popping on the surface.
Hydration: I think I'm going for 72% having dropped from 77%, but should I decrease further
Flour: Number 1 from Shipton is nice, but would number 4 work better?
Proofing: This is what I'm thinking most of, I wonder if I am over proofing, the dough probably more than doubles in size, I don't fridge proof as I always think it doesn't rise enough but maybe I am expecting too much and need to rely more on an oven spring? I read someones post on here (about slo mo bread in oven) and thought maybe I am overdoing it a bit!
So: Any thoughts? Thanks for reading!
Do you get some ovenspring?
If not it could be over proofed if you do get some oven spring it could be to wet.
But it looks tasty enough.
Some oven spring, certainly the bread opens up along the scores, but nothing with vigor.
Think I'm going to try and proof it less and see what happens!
before reducing the fermenting time. Toss in the salt when mixing up the dough. See if that one tweak helps. I too suspect overproofing but the salt delay may have something to do with it.
Why do you think that wil make a difference?
Not only dealing with yeast and bacteria, enzymes are present too and salt helps to control them. Small changes good and not so good, in the beginning of the dough process have a tendency to amplify as fermentation progresses. Slowing down the fermentation right away may be all that is needed. I'm focused on the 50g of whole grain and slowing down its influence on what appears to be a white bread recipe.