March 30, 2023 - 6:57am
Trouble with nuance
I can't seem to get a proper rise from the time I finish my folds before the shaping stage. So for the heck of it, I left my dough out all night after my 4th fold which was around 9pm last night. This morning the dough looked good, it had doubled, which I usually struggle with if I stick to timing intervals. The dough smelled a bit more sour so I'm not sure of the end result. What can I do to correct my process? Is my starter not active enough? Is my kitchen not the right temp, usually around 65. I'd like to double the bulk without and overnight ris.
Thanks, I look forward to catching up here.