How to push my rise without overproofing?
Thanks to a lot of TFL members I have been steadily tweaking and improving my SD loaves.
I wonder if I am getting obsessed because I have developed 'small loaf syndrome'... every time I bake even if the taste is great (like today's white sourdough - pic attached). I can't help but thinking I could get these bad boys a little taller... they seem a little flat on top. Not so bothered about massive open crumb, just a little bit more height for my buck. The top seems slightly flat...
I know my shaping can be improved, I find this one of the hardest bits to nail... is there anything else at play?
Any ideas welcome. Thank you.
Stats on this loaf if it helps:
75% hydration and made with 90% Foricher organic white bread flour (12% protein) and 10% stoate's wholegrain spelt. 6% pre fermented flour (young levain). 1.5 hr autolyse. FDT 25degrees celsius. brief 2-3min slap & fold. 6 S&Fs in bowl 3 x 15 mn intervals, 3 x 30mn intervals. Total 4 hour bulk at 25degrees celsius. 12 night overnight cold retard. My starter is 100% hydration half rye half all purpose starter and was refreshed 10 hours prior to making the young levain.