March 21, 2019 - 3:43am
Advice on scoring not catching
Hi everyone, I've been having trouble with my scoring for a little while. The loaf rises fine, but the scoring doesn't catch and create and ear on my batards, and on my boules it stays a bit flat too. Its the same for every recipe. Does anyone have any ideas why it might be happening?
The recipe I used this time was:
780g white
147g spelt
50g rye
18g salt
75% hydration
1 hour autolyse, mix, 3 sets of NESW stretch and folds, bulk fermentation to about 3 1/2 hours (internal dough temp of 80f), preshape, shape, and then 20 hours in the fridge at 37f.
Thanks for your help! :)
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