April 18, 2016 - 5:12am
Shaping high hydration without commapse
I have been slowly upping the hydration on my breads and until around 75% all is good, but post 75% I am struggling to the the loaf to not spread out dramatically as I put it in the oven.
I do get oven spring, but recently I can shape the dough into a nice ball/loaf, but as soon as it goes into the oven, within minutes it spread out and turns into a pancake as wide as the tray.
Am I going wrong somewhere before hand with the proving?