No oven spring sourdough
I have recently just started baking sourdough and my first two attempts have turned out like this, I don't know we're I am going wrong....
I start with 1hr of autolyse then when my starter just start to drop after doubling I add it to the flour and water rest for 20 the add the salt with a little water, rest for ten then start my strech and folds I do 4 rounds every half hour then bulk ferment for about 3 hrs shape into a rough ball with my scraper to build tension and rest on bench for 30 mins then I start to shape using the envelop fold then roll it back onto itself and push it does be a bit sticky and I wouldn't get it done as smoothly as I would like, into bqnneton then fridge overnight, take out score and bake in hot cast iron pot with lid for 20 mins at 250, 15 mins lid off after 15 mins I turn oven off and leave the door ajar for 10 mins, I am getting the crumb I want but it's the oven spring I am not getting or any sort of ear from my score,
If any one has any tips they would be much appreciated.
Thank you ?
This looks either severely over- or underproofed. Can you give us you formula? Because the process seems about right.
Welcome to TFL. (I've been here since Sep 2019.)
I would like to help, but I would need some more clues, please.
1. What country are you in? (Yes, that often helps, due to types of flours and ovens available.)
2. What is your oven? gas, electric, convection, top/bottom/back heating elements?
3. More details about your recipe/formula would be needed. Exact amounts and types and brands of flour.
4. What did you use for a banneton? What was it lined with (cloth, paper, etc.) ? What kind of flour was it coated with?
5. Can you upload a picture of the inside, after cutting the loaf open?
6. We try not to grade on punctuation/spelling/grammar here (?), but sentence breaks and line breaks sure make things eaiser to read and understand.
Formula:
100g rye flour
400g strong flour white
375ml water
100g starter
11g salt
Flour is shipton mill flour
Oven is too bottom heating
I used a wooden bqnneton and a fine tea towel
Screenshot_20200521-144026.jpeg
I think we're I might be going wrong is the building the outer structure of the dough when shaping hence why it's gone flat.
But because this is only my second sourdough bake I just don't know
I did another this morning and felt better about its structure but still didn get the oven spring I was expecting got a little ear but not much
Inside looks pretty good.
suggestions:
- Try a lower hydration.
- Try either less starter or shorter bulk ferment. You need some quick fermentation in the oven to get oven rise. You might be using up all your fermentation in the bulk and final proof. Rye makes things ferment quickly. Especially if it is dark rye or whole rye, and if there was any rye in the starter.
( You had at least 5.5 hours of bulk ferment. (measure from time starter/levain is added, to time of fold/shape.) )
Ya I wasn't sure if the time between adding starter and the strech and folds were counted in to the bulk ferment,
Thanks very much, much appreciated
Will get back to baking in the next few days I've eaten nearly 4 loafs in the last three days so my stomach needs a brake ? again thank you ?