Any help appreciated!
My sourdough loaves aren’t turning out exactly how I wish.I mean,they’re not bad but the middle is still a tad moist and the spring isn’t great.
I feed the starter Thursday & Friday,usually evening time,tonight was 170gstarter/170g unbleached AP flour/170gH2o.I fed it tonight at 7.30pm,will probably start the process tommorrow at midday.
30mins Autolyse
880AP
538g water
20gsalt
216gstarter.
Mix starter and salt.
Wait 30mins,fold.
Possibly some more folds depending on consistency.
After approx 6-8 hours first proof,I refrigerate overnight.
In the morning I turn oven up to highest setting,wait 15-20 mins to get hot,Cover the dough and let steam for 25mins..then uncovered for 30-40mins.
After the initial,covered bake there isn’t enough...”explosion”,spring and the middle isn’t “airy”..
Any help appreciated !
Thanks!