Troubleshooting Flat Loaves
I’ve been baking my way through The Perfect Loaf book and recently been experiencing a lack of oven spring. I follow the recipes exactly, but cut the water by 50% at the Mixing stage of the levain and autolyse. I am located in Florida and Maurizio is in New Mexico so I wonder if humidity is playing a role and I should be reducing the water in the autolyse as well? Or do you think it could be under strengthening or over proofing? My bulk ferment seems to take a lot longer and I never quite match the photos and consistency described in the book. I had more luck when I use my starter directly compared to when I follow his levain instructions. I use King Arthur and Central Milling flour. Photos attached of a sunflower sesame loaf and a basic sourdough.