Ken Forkish Pain de Campagne Frustration
I have attempted to make Ken Forkish's Pain de Campagne - a total of 8 loaves. Although some are better than others, I have encountered the same issue every time... after proofing overnight, the dough deflates when I remove it from the Banneton. Granted, the dough also sticks to the Banneton, which doesn't help (I'm working on fixing this) but I think the issue is either (1) over proofing or, (2) the no knead recipe results in low gluten formation. I have also had difficulty scoring. It's as though the dough is too soft to score with no "skin" to it. After baking, the interior seems too dense and has a somewhat sticky texture.
I'm considering using my electric mixer rather than the folding method for my next attempt, just to determine if the issue is (1) or (2). The recipe calls for overnight proofing, literally 10-12 hours in the fridge. However, after just 5-6 hours the poke test results in dough that barley springs back. I know this is usually evidence of over proofing, however I'm not proofing nearly as long as the recipe requires, so I can't image that is the issue. So, I'm learning towards low gluten formation due to no-knead approach.
Any advice is appreciated!