Flat as a pancake
Hello all -
Looking for some help troubleshooting a problem. Over the last few months my breads have been failing to rise and I haven’t really changed anything in my method or recipe.
Ive been keeping a close eye on my starter and it is rising/falling within 12hrs-doubling in height.
The bread recipe is as follows:
800g KA Special Patent Flour (12.7% protein)
100g Bakers Authority Stone Ground Fine WW (13.2% protein)
180g Levain (overnight build 1:2:2)
I’ll usually try to autolyse for about an hour.
Then slap & fold for 8-10min until the dough starts to smooth out.
I’ll do anywhere from 3-5 folds throughout bulk.
I’ve been generally seeing the dough completely double in about 6hrs. Then, I proof overnight in the fridge for ~12 hrs. Bake at 495 degrees for 30min covered and 20min uncovered at 450.
Again, this has been my method for quite a while and have got some great results and then things started going downhill and can’t figure out the variable that is causing this. The one thing I’ve noticed is that the bulk time has increased, but I’ve been chalking that up to cooler weather.
Any thoughts are appreciated.