No Rise to My Sour Dough?
This website is great. I recently starting making my own bread using Mark Bitman's NY Times no-knead recipe. I've had tremendous success with it and I am using a clouche. The crust and crrumb almost perfect and I am creating some nice loaves.
I wanted to try a sourdough loaf at the request of my 10 year old daughter. I used Mark Shepard's Simple Sourdough formula/recipe for a starter and the bread.
I am able to get a pretty good starter, it bubbles has a sour smell, has hooch and looks a lot like the pictures posted on the web sites I visit. I also am able to get a pretty good sponge. Its a little too wet but again its bubbly, has a sour smell and when stirred has a pretty good body.
My problem is when I make the dough, I am not getting a good rise. I let it sit in the gas oven with the pilot on for 4-6 hours. It looks like it is rising or doubling is size but when I go to put it in the clouche or a loaf pan it just lies flat. I follow the directions and start out with a cold oven and set it to 375 and let it bake for 55 minutes.
The loaf comes out as a flat disc that is very dense. The last one I made had a an alright crumb, nice holes in it but it was very dense. The flavor was pretty good too but not nice and airy like the other bread I've made. I am using King Arthur Whole Wheat flour for the starter and for the dough.
Any suggestion to get a good rise would be greatly appreciated.
btw, i have ordered the starter from Carl Griffith's page and am thinking about ordering the starter from King Arthur.
I have the starter in the refridge now and it looks pretty good.