Flat wholemeal sourdough. What did I do wrong!?
Hello there. I am fairly new to sourdough (and this forum), so I apologise if this has been covered somewhere else.
I have been using a TFL pain de campagne [1] with satisfactory results. My oven spring and crumb size is ok, but would like to improve. Scoring is always a bitch, which I thought may be due to under proofing or high hydration.
Anyway, I altered the above recipe as I wanted to mix things up and increase the amount of wholemeal (recipe below). It turned out very flat, flatter than anything I have baked before. Maybe it is over proofed, maybe my ratios are wrong? Any idea why this is happened? I cooked in my lodge dutch oven and it had doubled in size prior to baking. Oh, and I topped the loaf with the sifted hulls (see photo).
Levain- 35g starter (100% hydration)
- 70g water
- 70g whole
- All the levain above
- 245g water
- 1/4 tsp diastatic malt
- 35g rye
- 155g sifted whole
- 75g plain (AP)
- 80g strong white
- 7g salt