Novice - Need Guidance with Bread Rise Issues
I have been baking regular bread (non levain) for a bit and I enjoy it but I have been wanting to get into sourdough baking. I have tried it in the past and I didn't fare well. By that I mean the entire process went pretty much by the book (Ken Forkish - Flour, Water, Salt, Yeast). I felt pretty good about it until the bread came out of the oven. It wasn't entirely flat but I didn't get the rise I was expecting. Need some help with what I might be doing wrong?
Overnight Country Blonde
I have a starter that I have been feeding now for a few weeks. I keep it in a temp controlled styrofoam box in a glass jar and feed it regularly with white flour. After feeding the levain for about 8-9 hours at 73 degrees I started the autolyse process:
- 804 grams of white flour, 50gms of Rye flour, 26 grams of whole wheat and mixed it by hand. To that I added 684 gms of 90 to 95 degree water, again mixed by hand and let it sit covered for 30 minutes.
- Final dough was mixed by adding 22 gms of salt and 216 gms of the starter that floated on water very nicely.
- Folds: 3-4 folds before I put it away in the same temp controlled container for about 14 hours or so.
The dough rose and tripled in size and looked great. When I removed the dough to a work surface it was quite sticy but I managed to shape the dough into 2 medium tight balls and set them in the basket, seam side down, covered them and let them rise for about 4 hours at roughly 70 degrees. Did the proof test and in advance got the oven going with my dutch ovens at 475.
All good to this point. I baked them covered for 30 minutes and uncovered for another 30 minutes. Attaching photos. The taste was good. The first photo is from my first try and the second 2 photos are from second try. I find both of these breads to taste pretty good, good chewy crust and has a decent crunch. The bread though doesn't rise as much I would like to. What am I doing wrong?