Dough not holding shape after proofing
I know I know, common problem, but i've tried everything!
I use Bread flour and whole wheat flour, both clocking in at 11% protein.
I do plenty of stretch and folds, I check if the dough passes the windowpane test, I preshape and shape, I give it about 10-20 drags on the counter to shape, make sure it's not overly tight either, It's happened with both commercial yeast and sourdough breads, the dough even holds shape quite well before going in the basket.
I've tried underproofing and proofing for the correct amount of time (the dough passed the finger poke test and came out with a nice crumb), when underproofed the dough still collapsed out of the basket but the crumb was a lot more uneven.
I've even tried putting the dough in the freezer for 20 minutes before scoring (or just baking without scoring), but every time, when the dough comes out of the basket it flattens within seconds, giving me quite a stubby loaf.
I've even tried lowering the hydration (using ken forkish's overnight country brown recipe, which is 78% hydration) to 70%, and that helped a bit, but it still collapsed.
The dough does oven spring quite well, so it's not my baking environment either, I use a dutch oven.
Lastly, if it matters, I use plastic 1kg proofing baskets with a white rice flour and AP flour mix (Edit: should clarify that is for dusting.)
If anyone has any ideas I would be more than grateful!!
Here's my most recent loaf and crumb shot: https://imgur.com/a/0OJk6Qe
Can you post the recipe used.. how much starter, etc.. just listed it in full. That's the best way to have us trouble shoot your problem.
too,
230g mature starter (80% hydration)
604g Bread flour (11% protein)
276g Whole Wheat (11% protein too)
644g water
22g fine sea salt
40 min autolyse followed by 14 hour room temp bulk ferment with 5 turns
3.5 hour room temp proof
baked at 245c for ~55 minutes, 30 covered, 25 uncovered.
Anything else?
This is a very long time to ferment a dough. “ 40 min autolyse followed by 14 hour room temp bulk ferment with 5 turns 3.5 hour room temp proof” Considering the amount of starter and an averaged room temp the dough is in all probabilities grossly over fermented.
Over fermented dough will degrade and cause the gluten to break down.
What is your room temp?
This is the time called for in ken forkish's book. IIRC the dough was still domed meaning it probably wasn't overfermented and since it was overnight, the temp was probably more like 15-18c.
I also don't think it's an overfermentation problem since i've had this problem since day 1, even when I used yeast and only did 4-5h bulk ferments.
does seem a little long to me, may be your reference RT is much cooler then your RT. I've also known people who thinks 66-67degree is RT.
Too much water, too little gluten development or overfermented/overproofed.
Recommendations:
- reduce water
- increase gluten development. Yes, the "k" word - knead
- decrease fermentation and proofing time
The above hold true for a constant ambient (kitchen) temperature and humidity.