Trevor 80% peasant loaf - slack throughout
Not sure if I'll get any thoughts before I have to end bulk and begin pre-shape, but I've been having uneven results in terms of dough strength using the mixing methods shown in Trevor's video. Not a dough that develops to strength, but remains slack and hard to handle throughout the period of the bulk ferment: 6 hours at 76F.
I can take the dough pH to get an idea of where we are in terms of acid development, but I don't know the target. End of bulk pH?
The other thing I'll mention is that unless I've just spaced, I inoculated levain at Trevor's level of 12% of flour (baker's percentage of the main make - not total with levain). About half my usual practice.
So, despite seeing evidence of fermentation - jiggly, visible bubbles - I am getting no strength love on folding and I find I'm trying to game out the acid strength/gluten denature balance point by folding many more than a simple envelope (i.e., maybe 12 folds, gently made, as opposed to a simple 4 folds). I am accepting I may be knocking back gas too much despite trying for gentle, if considerable, folding.
At 6 hours, just not satisfied. Currently rolling into 6.5 hours and another fold. I am loathe to take it much further but if there's a target pH I could parse, it may be telling.
Thoughts? At 12% levain inoculation is 6 hours reasonably too short (despite Trevor's being done at 6 hours)? My starter with 1:2:2 makeup gets to about 2.5X at 76F and 6 hours, so I don't think the starter is weak.
Puzzled. I am really wanting to perfect a pain au levain, and the inconsistent bulk and strength results have me stumped. Any thoughts appreciated,