Blowout, what happened?
Hi guys, I'm a home baker based in Europe and I've been trying to up my sourdough game and get better oven spring but it backfired this weekend.
40g wholegrain rye
100g starter (1part wholegrain rye, 1part wheat, 2 parts of water)
Start levain at 8, start autolyse (no salt) at 11, mix at 1. Regular folds at 20 min intervals for 3 hours. Stretch and fold - one hour, stretch and fold - two hours. Preshape - 20 mins, final shape -> fridge for 12 hours.
I bake for 10 mins on a baking stone with the oven preheated to 250 degrees C, I put hot water in the tray below the stone. After 10 mins I turn the heat down to 200, open the door to let some of the steam escape and bake until crust is nice and brown
While the dough feels good when I shape and fold it, I had two "bottom blow outs" this weekend. What happened? Is the dough still under-proofed? Or even over-proofed? Did I not score enough? Not enough steam?
Any idea? Feedback much appreciated!