My batards seem to spread-any way to make them hold a taller shape?
I use sourdough and sometimes yeast to make my loaves and even though the dough seems to be the right hydration (by feel), it seems it relaxes a little too much and tends to spread out on rising. So I have a lovely tasting loaf that is only 2 to 2 1/2 in tall. I'd like it to resemble the Brownberry pan breads (in shape/height). It makes great loaves when placed in a pan but I really like the oval shape of a slice of a batard.
Is there any way to get my dough to stand up taller? I'm afraid if I make the dough stiff, it will have a dry,dense crumb. I have tried getting a night tight roll on shaping. Ideas?
I use home milled white and red wheat as well as Better for Bread flour. It seems to have great gluten formation. I mix it initially in a K5 and then fold 3-4 times before doing an overnight retard in the refrigerator to develop flavor. It is always nicely active and rises readily after shaping so the yeast isn't in question.