No Oven Spring in Sourdough Boule
I've been struggling to get good oven spring from my boules as the bread isnt rising to its fullest height. Can't figure out whats causing the lack of oven spring- under proofed maybe?
I've been following Ken Forkish's FWSY recipes, and get great taste from that. I start with building my levain from my starter (starter usually fed 12hrs earlier) let sit for 6-8 hrs, autolyse of the flour/water then add salt/yeast, then bulk fermentation for ~4hrs with 4 folds each, 3x in size, and then shape and into the fridge for 12 hrs. I'm baking around 445 in a dutch oven (start the oven at 480 and then drop the temp). Any ideas as to where I'm going wrong? Wondering if it's my shaping- still getting the hang of getting tension.
Starter: currently feeding every 12 hrs- 25g starter, 100g water at 80, 100g white flour, 50g whole wheat.
Pain de Campagne, page 140 from FWSY
100g starter, 350g White Flour (Ive been using Sir Gallahad Artisan, 11.7%), 100g Whole Wheat, 25g Rye, 400g Water at 88
Final Dough: 560g White Flour, 160 WW, 80g Rye, 620g Water at 90, 21g salt, 2g instant yeast, 360g Levain.