Surface tension issues ( is it mixing, ferment, proof or shaping?)
I am having persistent problems where I shape loaves, appear to have the proper surface tension but the loaves collapse in the bannetons and on the couche during the proofing, surface turns wet, loaves deflate and flatten during overnight retard in the fridge and when they bake, the ends flatten with minimal oven-spring and barely a bulge in the middle. I am using Farmer Ground Flour and bulk ferment in a tote with a lightbulb to keep it at a balmy 78F. Starter is active. Am I adding too much starter? I'm flummoxed and frustrated.
White boule:
550g Hi-ex
550g AP
50g rye
860 water @90F (75% hydration)
20g barley malt syrup
200g starter
26g salt
8 am mix all except salt for 2 minutes in planetary mixer speed 1 with hook. 30 minute autolyse. Add salt and mix 4 minutes speed 2 ½ or until it comes away from the sides of the bowl. Dough temp is about 73F. Strech & fold every 30 minutes 3 times. Bulk ferment about 5 hours or until rises by ½ (might be too long?).
Pre-shape 6 x 375g loaves, wait 10 minutes, reshape and let proof about 1.5hrs at room temp in bannetons or until they proof about 30%. At this point it is about 4pm and I put in the walk-in for 16 hours. In the morning, the loaves are flat and don't appear to have proofed at all. I bake in the morning straight from the walk-in the combi on heated stones. Pre-heat to 525F, score, combi steam @480F for 18 minutes, dry heat @460F for 20 minutes.
Whole Wheat
300g Hi-ex
300g AP
600g Whole wheat
50g Rye
880g water @90F
200g starter
20g barley malt syrup
26g salt
9 am mix all except salt for 2 minutes in planetary mixer speed 1. 30 minute autolyse. Add salt and mix 4 minutes speed 2 ½. Dough temp is about 73F. Strech & fold every 30 minutes 3 times. Bulk ferment about 5 hours or until rises by ½ (might be too long?).
Pre-shape 6 x 375g loaves, wait 10 minutes, reshape and let proof about 1.5hrs at room temp on couches or until they proof about 30%. At this point it is about 5pm and I put in the walk-in for 15 hours. Bake in the morning straight from the walk-in the combi on heated stones. Pre-heat to 525F, score, combi steam @480F for 18 minutes, dry heat @460F for 20 minutes.
The couche is often wet in the morning and the loaves look flattened. After baking they rise in the middle but the ends are flat and there is very little ovenspring. Taste fine, good crust and crumb but they are essentially the same size but somehow shorter. I suspect it is a shaping issue. Too tight or too loose. Very frustrating.
Any and all suggestions welcome.