No Oven Spring From SF Sourdough
I made the SF Sourdough from Crust and Crumb and got very little oven spring. The recipe as many of you know call for long and refrigerated fermentation. I did not use a high gluten flour..used KAF bread flour.
Day 1- make firm starter from barm and ferment for 6-8 hours, then refrigerate overnight. Day 2 make final dough and bulk ferment for 4 hours then divide into loaves and proof for 3-4 hours then refrigerate overnight. Day 3- Take loaves out and acclimate to room temp and bake off.
I did get a decent rise in proofing but very little spring in the oven. Did I overproof? Should I have used high gluten flour?
I have been making great rye sourdoughs with fantastic spring and crumb. This is my first white sourdough experience.
I would appreciate your comment and suggestions.