Does my sourdough look ovenproof?
Dear all,
I've been baking sourdough since January this year so I'm really quite new to this new adventure of mine. For the first few bakes, I managed to get awesome good looking sourdough with oven spring. However, lately my breads are looking quite sad even though I've just switched from baking sheets to baking stone.
My starter is made from organic raisins and it rises really fast in this weather of ours. We live in singapore with tropical cclimate. In short, weather here is constantly hovers around 30celcius with high humidity.
My final proofing takes about an hour to 75 mins and the dough usually doubles by then.
Do you think I should bake the breads sooner?
My loaves are not dense. They're pretty good to eat and very spongy. It took about 90 mins to get this done. I've got baking stone on lower and upper racks.
%
Levain 25%
White flour 80%
Wholemeal 20%
Salt 5%
Water 75%
Thank you for all your feedback!