Dough collapsing after scoring (overnight fridge method)
My dough collapses after scoring it. I probably overproof it, my question goes more like like - what timing you suggest?
Here my key data:
Sourdough, wholewheat, about 70% hydration, no yeast.
- Predough - 12h
- Rough mixing - 30 Minutes autolyse
- Add salt and knead 7 Minutes or so (in a Bosch dough kneader)
- Stretch n fold - 1h
- Basket time - 1h
- Fridge time - ~8h
- From the fridge in the hot dutch oven
Last time it came over the basket, collapsed a bit with the transfer to the dutch oven, and more while scoring. I didn't broke along the score line at all (and I scored deep), but it had some oven spring and became round again.
I need to add, it's warm here, like 28°C/83°F. My sourdough starter seem to be quite active too.
I feels like the 2 x 1h SnF and basket time is a bit long. How important is Stretch n fold anyway? Maybe reduce both to 30 Minutes, or do the 1h Stretch n fold and but the basket then straight to the fridge?
I like to add, the overnight fridge method suits my schedule perfectly.