Hydration level for a soft sandwich loaf?
Hi all my first thread here. I am currently focusing on making soft sandwich loaves using sourdough. I own neither a kitchen scale (working on that!) nor measuring cups/spoons so my biggest cues are from hydration and feeling/observing dough behaviour. I've had a few successful high, soft loaves using dough at a hydration I would consider normal for me, but recently a couple of flat failures, both of which were higher hydration than I usually make.
Just wondered what hydration ranges would be for soft bread and why.
(the long version of why I'm asking)
In case it's another issue, my problem is that the dough does not rise very high (maybe 1.5x) before the poke test tells me it is nearly optimally proofed. It does get oven spring, so it isn't over proofed, but not much (to a total of about 2x original dough after shaping). This despite machine kneading/stretch and folding to a very-nearly-third-stage windowpane. The crumb bubbles are also not "stretched" when sliced but "round", making holes rather than the sheet-like texture of my earlier loaves. I do use all purpose flour but I thought the high gluten development would provide enough structure. The only other thing I can think of is then the slackness of the dough caused by high(er) hydration, causing the gluten to rebind itself in a more relaxed manner during the proof...does that happen too?