No Loft/No Oven Spring
Well, no oven spring to speak of. I usually let my dough ferment over night in the refrigerator after my 4 turn and folds. I never seem to get the rise that I see in the videos and I have never gotten a gluten window even when I double the time under the dough hook. I get almost no rise when I proof.
My kitchen is usually cold (65*F) so I rise and proof in the oven with the light on.
I also have been having my proofed dough collapse when I slit it or turn it out of the proofing basket, no matter how gentle I am. Everything is turning out like ciabatta.
I suspect that my yeast may not be up to snuff. I buy my active dry yeast in bulk from Costco. I am working out of a fresh batch, less than a month old. It is kept in the freezer in bulk and transferred to a sealed container in small amounts and kept in the fridge until I bake. I have been doing an experiment today. I have 1/2 teaspoon of yeast sitting in 1/2 cup of 105*F water for 25 minutes now with little signs of life. How much action should I see in this time period? I will grab some packets of instant dry yeast today and compare them next time I bake.
Any help would be appreciated,
Jason