Ken Forkish Sourdough problems
Hi all, I have not been on this forum in a long time but am trying to get back into sourdough baking. I recently bought Ken Forkish's book and am enjoying, but am having trouble with the sourdough breads. What I'm wondering is I'm doing something wrong with respect to his fold and pinch method, because while the dough rises during the proofing phases, it flattens out entirely while I'm baking it.
So my thinking is I'm doing something wrong earlier by not doing enough turns and not developing the gluten sufficiently, or by not forming a good 'boule'.
On the other hand, I don't seem to have this probelm when I make the hybrid levain breads (commercial yeast + levain). I get nice round loaves. So that makes me think it's not my technique but something with my levain.
Yet, the levain seems quite robust, and it doens't seem to be that there's a lack of yeast, but rather that it spreads sideways while baking.
I've been baking in my new Emile Henry Cloche which has otherwise been wonderful!