June 14, 2021 - 5:24pm
Starter and dough rises, but stays flat in oven
Hi all, I have a common problem which I hope the experts on this forum can help with. When I make sourdough bread with a preferment, everything seems to go fine up to the point of baking in the oven - the preferment and dough all rise properly. But once I put it in the oven, the bread barely rises and it ends up looking flat. It still tastes good and is quite soft (I use 70% hydration) but clearly it could be better...
What would be the reason for this? I live in Hong Kong, which is a pretty hot and humid country, in case it's relevant.