September 8, 2016 - 8:21am
Overproof, poor shaping or poor cutting?
Any help very appricciated! Used to get nice ears and a beautiful spread on my loaves. But no more! Here I'm quite happy with flavour. But why no ear? I don't think it is overproofed..
Formula for 4 loaves:
1200g wheat
400g whole wheat
800g sifted spelt
400g liquid rye/wheat starter
1700-1750g water
50g salt
FDT 22-25 celcius
Start at 17.00 o'clock
1h auto, a few slap and folds after adding salt and starter, bulk for 3h - in 27c room, with tartine method folds. Short bench before stitch. Then retard in very cold fridge, 2-6c. Bake in afternoon on stone with good amount of steam.
Cheers!