not much oven spring and scoring did not open
Hi guys, i just got a challenger bread and tried baking a sourdough in it. Levin was active when added, doubled in around 3 to 4 hours.
I used
320g of bread flour. 80g of spelt flour. 80g levin. 300g water. 8g salt
mixed all flour with water and autolyse for 1 hour. Mixed levin and did some stretch and fold ,after 30 mins mixed salt. Bulk ferment for 3 hours after that did 4 coil fold every 30 mins. Dough was very bubbly and was hard to shape and was trying to be gentle not to degas the dough. Put in the fridge and baked after 12 hours. Dough was very very wobbly when i was trying to score it. Vake on 260c lid on for 15 mins and another 20 mins on 230c.
Was disappointed to see that oven spring was not good and no ears at all. Did i overproofed the dough? Noticed crumb is a little tacky to touch. Is that normal?
I'm loving that bake. I think it looks great! Nothing wrong with the levain nor the fermentation so I can only suggest looking at the hydration and gluten development.
Thanks for your advise, does it mean i should lower the hydration?
With those flours. So taking the 80g starter as 40g water + 40g flour then you should be adding 268g water into the final dough.
As for the texture of the crumb perhaps your bread flour is too strong. The lowering of the hydration might help but you can also try using a bit of AP flour as part of the white flour. Will make it softer.