February 5, 2022 - 9:04pm
Dough Doesn't Fill The Banneton
I just bought a 24cm (9.5 inches) oval banneton for my 650gr dough with 75% Hydration but every time I retarded the dough in the fridge the dough doesn't rise at all in the banneton hence making my bread in the end only about 20cm long after bake, I have tried this also in 21 cm banneton with the same dough weight to the same result and making even smaller bread. Before I retarded dough in the fridge I let it rest at RT for 30 minutes so the dough can fill the banneton, should I leave it for longer? my average RT is 27-28 C and very humid since I live in a tropical country.
P.S. I also used the young levain method with 20% percentage with 100% Hydration
Thank You.
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Strange, that sounds like more than enough dough for your banneton. Is it quite dense during shaping? If you leave the dough out for longer you may risk over proofing it, especially in warm weather. You're not actually looking for the dough to increase in volume much during the cold retard.
Would you be able to share your recipe and process? Also, a photo of the dough barely filling the banneton would help.
IMG_20220206_202937.jpg
Unfortunately I forgot to photo the dough before goes into the oven (this is after I put it on the banneton and rest for 15 minutes)
My recipe and process:
BF 260gr
WW 65gr
Cold Water 260gr (80%)
Levain 65gr (50:50 BF and WW 60% Hydration)
Salt 6,5
Process:
Autolyse with levain for 30 minutes
add salt and fold once per 30 minutes
Bulk 4.5 Hours
Preshape and rest for 20 minutes
Shape and rest in the banneton for 30 minutes and retard for 8C for 9 hours
Bake at 230C with lava stone steam
and no the dough is not dense its quite puffy and jiggly
It looks okay to me. What exactly are you after--a larger loaf, or a longer one? I mean, if you want a larger loaf, you're working with quite a small amount of dough. My typical loaves are in the range 800 to 1000g. If you want a longer loaf, you might need a different banneton. Is that the shorter banneton pictured?