I'm been really struggling with shaping my bread recently.
I've noticed that my dough tends to tear where I ol to stitch it whereas if I try to shape with a cinching method of shaping, it just doesn't hold a shape.(It doesn't hold a shape with stitching either)
My dough seems to have a very low extensibility during shaping which it strange because it was way more extensible post my 3 hour autolyse. (I could definitely stitch the dough post autolyse)
I used the rubaud method today followed by 6 coil folds and a pre-shape. I bulk fermented my dough for 3 1/2 hours. Could my dough be underfermented? I've same similar problems with stitching dough that I've doubled during my bulk. Also how is extensibility reducing through coil folds?
I used 325gms flour, 14gms vital wheat gluten and 243 gms warm water.
Please help, I'm so confused and disheartened. I have 3 loaves retarding now and I doubt, I don't think I've shaped any of them correctly.
Thanks in advance