Glezer's Book or is it me--oven spring?
I am sitting here at 1:01am EST on a Saturday night tasting a piece of bread I just baked. The flavor is nice, but the bread is another dissapointment. The bread I made was the Kalmata Olive loaf in Glezer's book. However I replaced olives with sun dried tomatoes because I was out of olives. But that is not my problem-- I think my overall problem is oven spring. ALL my breads are flat.
So I popped open my laptop to read almost every thread here and figure out what the heck I am doing wrong. Wouldn't you know it, I see several pics of the Columbia bread made by many of you and your loaves are amazing. Crust has those little bubbles under that dense brown crust. The crumb has those large gassous holes and flakey and soft. And the height is almost exact to the book's pics. So what am I doing wrong?
When I bought the book; that night I made the 1st phase of the rye starter. I followed the recipe to a tee and ended up with a nice firm starter that was active and seemed to smell good. So i picked the Columbia recipe and followed it almost exact. (Except the malt, I used liquid malt extract, I brew so I had that instead.) My first loaf was ok. Not great, better sour taste than my other Joy of Cooking recipe I tried last summer. My problem there was the loaf was too dense. So I figured that I was doing something wrong, I worked on another levain almost immediately as I was pulling out my last loaf.
This time I made the recipe almost exact but this time I used 100% King Arthur's Bread flour, instead of the 50/50 she says so. It was a bit better but same crust, same crumb. Sigh. I went on for the next month making several loaves a week. Giving them to friends who said they were great bread, but then asked why they were so flat.
So this time I used 100% all purpose flour. Well I can tell you I am back to using the 50/50 blend as this bread's flavor was not as good. Here is what I do to make my breads. I chose to add more starter to make the levain and it worked better on proofing, but had no effect on the oven spring. I get great rise, great autolysis, and shaping is a snap. But why does my bread look like a flat letter "D" and not a nice "O" when cut!? Please help!
Day 1 Levain 100g starter from fridge, 150g KA bread flour, 95g water mix, make dough, ferment for 12hrs in 75-80deg space
Day 2 (morning before work) Mix 500g KA bread flour, 16g K salt, 30g rye flour, 30g w wheat flour, 320g water, and let rest for 30 min (take shower, etc.)
Add levain by scooping out of bowl and knead into the above dough. Knead for 5min, and make ball, place in oiled bowl toss in oven until lunch (I come home for lunch)
Lunchtime: Turn out bread on counter let rest for 15 min, make 2 balls, let rest 15 min, then shape into batards and place in couche.
After Dinner : heat oven to 425deg ( I have Kitchen Aid and has a convection but do not use) let heat for 45min, then pull bread out of couche and place on dusted peel. Toss on stone and bake for 30min or more until crust is perfect. I slash and I spray water.
About 10 min into baking, the loaf is still flat, rises a bit more. I can not figure out what is going on here as my process is by the book. I did add more starter because my sourness was not there initally, and they proofing was not as generous. Can someone help me? Thanks!