no expansion along scoring lines
hi,
can someone shed light on the cause of no discernible expansion along scoring lines?
my simple dough is made using the following ingredients and steps:
50% whole wheat flour (14% protein) + 50% white flour (12% protein)
78% hydration (inclusive of the starter hydration)
10% starter
no knead + bulk fermentation of the mixed dough for 6 hours under 28-30 Celsius (volume doubled)
300 French slap and fold performed until the dough feels silky and soft
3 stretch and folds with 10 minute interval
a few tension pulls (though done not professionally, and the tension created on the surface seems disappeared once the dough landed on the proofing pot: the dough just relaxed and expanded since the pot was bigger than the dough (I used a clay pot))
2 hour second proofing (dough rose by 90% of the original volume: I measured it by taking a tiny sample from the main dough and letting it rise with the main dough under the same condition simultaneously. The sample was in a small glass tube and allow the proofing progress to be easily measured in an accurate way (by ruler))
45 minutes baking in a cold oven, with the lid on the first 15 minutes, baking temperature is constantly at 220 Celsius.
the bread did not collapse during or after baking. But there was no expansion along scoring lines.
Thank you for your advice!!
Cheers
Liming