Hydration Level
I would like to know how to figure out what is the optimal hydration level for a flour combination so that I get “adequate sized holes” and significantly more expansion (oven spring).
I am making bread using a combination of 10-20 day old aged home ground flour, using white winter wheat berries = 384 gr (40%), and KA unbleached bread flour 576gr (60%)
360 gr sour dough starter (100/100) {15%}
666 gr water {70%}
34 gr Barley Malt Syrup {3%}
23 gr Salt {2%}
All these steps are performed at around 78-79°F
Autolyze flours + water + malt for 2 hrs while the starter is growing also for 1½ - 2 hrs. This is after the starter being feed the night before starting with 40 gr starter, 40 gr water + 40 gr flours (20 + 20 gr) = 120 gr starter, and then in the morning with 120 water +120 flours (60 + 60 gr) = 360 gr starter.
At the end of the 2 hrs I mix in the salt, then add the starter and mix for 5 min, dump in an oiled rectangular receptacle with lid. Wait 40 min, Stretch and Fold, wait 40 min, S&F, wait 40 S&F. Ferment for 2 hrs, divide dough in 2, form in boules, let proof for 2 hrs preheating oven after 1½ hrs. Brush with water and lame. Place in oven with water pan in bottom and bake for 30 min @ 500°F and 20 min @ 380°F.
I would like the bread to rise more uniform and rounder! The question being, More fermentation time or lower hydration? Or am I missing something else!