Sourdough over fermenting too fast since I started using a new flour.
Hello again guys,
I have been having problems with over fermentation since I used this new high extraction flour. It's the organic sifted red spring wheat flour from a place called the Flourist.com in B.C. During bulk fermentation, it doesn't have those visual cues that tell you how far you're in the fermentation process. I'm following the recipe from Tartine Book no. 3 the 60% Kamut bread. The recipe calls for the dough to rise about 20 - 30% at 80°F-85°F. My dough only rises about 10% at 79°F after 3 hours of bulk fermentation. It shaped nicely when I started pre-shaping and final shaping afterwards.
I placed it in the fridge for the cold retard for about 10 hours for the first loaf and around 12 hours for the second loaf. Both loaves came out over fermented with no oven spring. The 10 hour loaf I scored on top came out flat after baking, the 12 hour loaf I didn't score since it's already over fermented, came out slightly better than the first.
I had similar problems with the other recipes like the spelt wheat bread. Has anyone had any experience with this flour? Your help would be greatly appreciated.