Rubbery bread texture
I have been experimetning with sourdough for a wee while now and I feel I'm doing quite well.
I can now bake a bread that rises and has the crisp crust I'm looking for, it has a nice open crumb and good flavour.
However, the texture leaves something to be desired. I'm not sure how to describe it - it's slightly rubbery or spongy. Not unpleasant, but not quite right. The loaf is airy enough.
I've been experimenting with some factors and just wondered if anyone could point me in the right direction?
Could I be over or under kneading the dough? Could I be over or under proofing it?
One clue that may or may not help - I checked it in the oven after about 25 mins and it appeared larger than when I took it out (ten/fifteen mins later). This may have just been my imagination.
The method I use (alternatives welcome) :
First I take 4oz of 100% hydrated starter and add to it 2oz flour and 1 oz water. I mix and leavfe on the counter overnight. This gives me a bubbly mixture in the morning to which add 8oz flour, 4oz water, a hefty pinch of salt and a good glug of olive oil. I then mix and knead until smooth and elastic (by hand ten minutes - maybe fifteen). I place this in an oiled bowl and leave in the fridge overnight. I then remove from the fridge and gentle form (in this case into a boule). I don't have a proofing basket so I use a floured cloth in a colander (seems to work). I leave until the dough appears to have doubled in size (around 2 hours today).
I then place onto a baking stone in a relatively hot oven (400 degrees), bit of ice in the bottom for steam and cook for around 40 minutes.
As above - the crust is crisp and perfect, the crumb is airy with large holes but the actual 'flesh' is a bit chewy/rubbery/spongy/something.
Any thoughts? I think it may be in the proofing stage but I am getting abit out of my depth.
Thanks for any help you can offer.