Help! Bread falls flat after international move
Thank you for taking the time to read my cry for help. I will try to be as concise as possible.
I started my sourdough journey back in February following a simple recipe found on feastingathome.com. My starter took about a month and a half to be fully active but I've been very lucky with my loaves as only the first couple ones didn't fully rise.
I've baked beautiful loaves ever since and have always had great oven spring results.
However, two weeks ago, I moved from Canada to France and I took my starter with me. I fed it right away and the starter itself is as bubbly as it was in Vancouver. My dough though, that has a 75% hydration, came out super liquidy after the first proofing. It has been almost impossible to handle and I feel like I took all the air out, trying to shape it properly, so of course, I didn't get any rise in the oven.
I've tried again, this time bringing it to 60% hydration instead but the dough just keeps spreading and falling flat.
I don't understand what I'm doing wrong? Back in Canada, I was working with the 75% hydration pretty easily and everything was going smoothly with great results. Here my loaves are all flat and runny when my starter is doing great.
Some factors to take into account:
- In my new apartment, my oven has a 40°C (100°F) option, which I use to let my starter and dough rise, as opposed to leaving them on the counter for a longer amount of time back in Canada.
- The flour here is definitely different but it looks like my starter likes it enough to rise properly.
- I always leave my dough in the fridge for a good hour while my oven preheats, and it does not seam to help with the "spreading" of the dough, even though it helps with the scoring.
Would appreciate any advice you may have, thank you in advance for your help! :)