6 Stinkers in a Row
Going through the book by Ken Forkish. Good success so for. I am doing pretty well with Pain de Campagne and Pain au Bacon. Dropped 6 stinkers in a row with Overnight Country Blond. Dough is just a blob on the table. No structure at all. Levain culture is highly active. I am now folding much more vigorously and doing so 6 times. Bulk fermentation seems to go well. In 13-14 hrs I have increased in size by 2.5-3 fold at 68 degrees. Seems to have minimal structure when shaping. Doing 4 shaping folds as per Forkish. Finger dent test at 4 hours proofing shows spring back slowly about half way. When I dump out of my basket the dough flattens out with no evidence of structure. Baking shows no oven spring at all. Taste’s good but crum is tight and closed. Any suggestions would be most appreciated. CaptTPT