flat sourdough bread
hi all,
i know there are few topics on this but there doesn't seem to be one that quite fits my issue.
i've made sourdough about 4 or 5 times now and each time it comes out flat (and the scoring seems to disappear into the dough)
my starter is strong enough, i feed it a few days into baking, 2x a day, and it always rises quite a lot (at least 2x in volume) and my levain also rises enough.
i think my problem is with the bulk fermentation and possibly cold proof. i can't figure out how long to do it for. i've experimented a few different ways: cutting back on bulk fermenting (not sour enough, still flat), bulk fermenting for a very long time (20 hours, still flat), proofing shorter, etc. i live in new york but my home is around 70-ish degrees, so it's not too cold. i am using a recipe with 78% hydration (https://www.theperfectloaf.com/beginners-sourdough-bread [1]). i guess i just can't tell when the bulk ferment and cold proof *should* be done - it does not seem that my dough is really "doubling" in size as it should be.
the flavor is good and sour enough, but (as superficial as it sounds) the look of my bread makes me so sad! it's not as pretty as everyone elses!
any advice is much appreciated!