I need some help in understanding my failures with my sourdough bread.
First I apologize for the rambling way this may seem to be laid out.
My outcomes are a light airy nice open crumb with little oven spring and with a brown crust; additionally I have noted that there have been a few batches where my slashes have healed (gone back together).
The taste has been very mild with little sour taste.
My process for the last six weeks or so is as follows:
Remove the starter from the refrigerator (after 5 to 6 days) and feed it a 1 to 1 ratio of white flour to water and let it rest overnight on the counter.
Remove some starter and feed it again with a 1 to 1 ratio of flour to water and wait until it doubles in size (usually 3+ hours.).
I make small batches based on the following using 500 grams of flour:
Flour (white 13.5% protein) 100%
I start by combining the starter, most of the water and mix until thoroughly combined.
Add flour and autolyze 40 minutes.
Add salt and remaining water and thoroughly mix.
Proof (ferment) 3 to 4 hours with a group of four turns each being four folds 30 minutes apart.
Pre shape and rest 30 minutes.
Shape and transfer to banneton.
Proof (1/2 to 1 hr.) until poke test slowly fills hole (this seems to happen quite quickly).
Put in Dutch oven slash and bake.
I’m looking for a more sour taste with more oven spring and ears.
Any help WILL be appreciated.
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