July 24, 2019 - 7:22pm
WW Sourdough "Spreads"
I have baking WW sourdough for a few months and grind my own flour.
After proofing the dough in the banneton and gently fliping it onto parchment paper in preparation to put into the dutch oven, the dough "spreads" quite a bit before I can quickly score it and get it into the dutch oven. I've tried adding less flour and adding more flour and it still does the same thing every time. Putting it in the dutch oven "compacts" it a little bit and it bakes up alright, but I have watched several videos of dough staying in a nice tight little boule' when it is flipped onto the parchment paper and lowered into the dutch oven or put on a baking stone. Is this the way 100% WW dough works, or am I doing something wrong?
Thanks!
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In general, WW ferments faster that bread flour or white flour, so it is possible that it is over proofed. When I bake a loaf that has been underproofed, by mistake by the way, it generally holds it shape very well . I read once that the window for properly proofed on WW is 15 minutes - meaning any earlier and it is underproofed, and later and it is overproofed. I can't swear to that, but I have a great deal of difficulty nailing the perfect proof with home milled WW flour