Dear all until now I have been baking with success in the Dutch oven sourdough bread with good holes and crust. the starter is very good and never had problem since I move to stone based oven. I am using 250C top @240C bottom and steaming once at the beginning .
I have a big stone based steamed commercial oven and can bake 6 loafs at the time . but the result are really bad
I m using % 75 hydration
bread is coming out flat and very sticky, is there a way I can improve.? could you recommend a way or a book for commercial ovens
do I need to prove it long time ? is there a structure of basic steps I need to fallow , I am open to change the way I bake,
I am using 200grm of starter for each 1 kg flour and 700 grams of water and add the 50 arms water with 25grm salt.
I do 4 fold every 30 mins for 4-5 times and I weigh 1 kg, and places the dough in a basket raped in cotton sheet and leave overnight in the fridge . I take out the dough from the fridge and to start baking in the oven
I use %13 protein organic flour and my starter is organic too.
any help or tips appreciated
Are you sure the oven is preheating sufficiently, and perhaps there is too much steam. Get a spot checker (infrared thermometer) and try adjusting the amount of steam.
but it could be that the way I do it .I don’t do any pre rasing before. I take out the the dough from the fridge and straight into oven.
I and many others bake retarded, shaped loaves straight from the fridge with good success, so that shouldn't be the problem.