Proofing issues need help
Last year I started baking bread with sourdough starter. I never did have a problem proofing, but now all I can produce are hockey pucks. 4 times in a row. I would really appreciate any guidance on how I can fix my problem
Freshly feed starter the day before and water float test in morning
mix flour and water at 9:00 am autolyse for 1 hour. 65% hydration recipe
add salt and starter. Do 1 Lamination 20 minutes later
2 S&F after 20 mins
Put in oven with light on and a pot with steaming boiling water
Between 3:00 - 4:00 pm bread was finished proofing - fluffy doubling in size
put in banneton in refrigerator over night bake first thing in the morning.
Summer came and I used the same recipe, brand of bread flour and process. Excepted I based the initial proofing on the finger dent test. My bread was finished proofing 2 hours earlier but not fluffy or doubling. I chocked it up for the temp difference and took a rest during summer. Fall came and another hockey puck with similar early proofing using the finger dent test. I thought perhaps I starved my starter too much and created a “rapid” rise strain. So I started over with a freeze dried starter and feed for 2 weeks. The starter was nice a fluffy and floated but I ended up with another hockey puck using the same recipe but I did not put it in the oven with light on while proofing. I wanted to monitor it closely. Again 1:00 slightly over proofed using the finger dent test but dough was not soft and fluffy. I’m not sure what I am doing wrong.