Complete fail with enriched dough
I tried to bake the Greek Easter bread a couple of days ago (tsoureki). I wanted to follow the recipe from Akis Petretzikis, one of the famous Greek chefs who shared a popular recipe for this style of bread. The only difference is I wanted to convert it to sourdough, here is my formula: https://fgbc.dk/1ito
I made a stiff 50% hydration starter from my rye starter, and including the final levain build included in the formula, it went through three refreshments between 100% hydration rye and being used in the dough. Mixed everything and veloped lovely strong and smooth dough, incorporated the butter, the dough was really pleasant. Left it to ferment. I knew with this sort of enrichment not to expect a quick rise, but having mixed the final dough by around 14:30, there was no movement until night at warm temperature - kept it around 28°C I think. I just left it at 24°C overnight - and still nothing! The dough was still strong, but started showing light signs of degradation. I kneaded in a packet of IDY dissolved in a splash of water, left it for 2.5 hrs, there seemed to be a tiny bit of rise - I should have left it longer to rise properly after all, but I was worried about gluten degradation after such long time, and rushed it, so shaped it, proofed and baked - and it came out super dense with a gummy part in the bottom. But that's not really important - what I want to understand is, how can there be no visible rise (≤5%) in around 20 hrs of fermentation with 46% prefermented flour? I understand enriched dough with sourdough can be challenging, but I thought having a large amount of prefermented flour in a stiff starter, warm environment and plenty of time would make it work, but the complete lack of movement was really shocking!