No oven spring
It is just drawing me crazy when I see all your beautiful baguettes, and mine are looking more like a baseball bat then anything else, please help. I use 1kg bread flour, 700 g water, 1 ½ t yeast, 1T salt.
I use autolyse for 1h with 700 gr water, yeast and 700 gr flour, ad the rest of flour and mix by machine for 6 min (3 min speed 1, 3 min speed3), and when I take the dough is still a mess, no real gluten development (supposedly that’s the way should be with a long rise). Everything goes on a warmer refrigerator (40 F) for 16h, then preshape, leave the dough 30min to rest then my troubles begin: -the dough resist shaping.
I leave the shaped baguettes out for 3h but by the time I’m ready to bake them there are still not double on size. I score them and place them on 450F steamed oven.
While the crumb is good (big holes), the taste is good, the crust is crunchy I can’t get them to open up on their steams and rise.