Another question about Oven rise
I"m new to baking sourdough, and have had mixed results with oven rise, and could use some assistance.
I have a strong starter that rises and falls regularly. I feed it a few times before baking, then it goes into the fridge, but unless I bake right after the bulk fermentation, I only get about 75% of the rise I'm looking for. I generally try to limit bulk fermentation to 30%-50% rise before putting in the fridge, for anywhere between 10-12 hours. Loaves baked in a combo dutch oven.
The loaves don't seem to be over-proofed going into the oven, but I do see some fall when transferring from the bowl/basket to the dutch over. See the details below. They taste good, so that's a plus.
- 250g (25%) of your new leaven
- 900g (90%) white bread flour
- 100g (10%) whole wheat bread flour
- 20g (2%) salt
- 7650g H2O @ 80ºF
- 2 cups walnuts
8am prep levain
2pm autolyse (flour/water/levan)
2:30pm (mix salt and last bit of water)
7pm preshape/shape 8:15
8:15 into fridge