Sourdough trouble - flat loaves
It seems my sourdough has enough yeast in it to make bread rise, but I still end up with flat, dense loaves (it is about a month old now). At first I thought I was over proofing, but that doesn't seem to be the issue. I am using a converted no knead recipe which follows:
6.75 oz AP flour
5/8 tsp sea salt
4.5 oz water
5.5 oz starter (67% hydration)
I mix the water/starter together then add to mixed dry ingrediants. Let sit 12-18 hours, fold over a few times and proof. I tried this recipe twice once with a 2 hour proof (pictured below) and the next with a 1 hour proof thinking I over proofed. Then into a steamed* oven on a baking stone.
*An oven with a hot pan of water in it.
When I do this with regular rapid rise yeast, I get great results, but when adjusting for my starter I get terrible rise, but great sour flavor. Any ideas on how to improve my technique? I think I probably should cut down on the starter amount, but don't know too much about sourdough baking. This is a new world to me.
The rapid rise version I use is as follows:
6.75 oz flour
5/8 tsp sea salt
1/8 tsp rapid rise yeast
6oz water
The results with sourdough picture first and instant yeast second: