Hey all!
I haven't posted here yet, but this site has been extremely helpful for me getting started with my sourdough adventures. I appreciate this community so much.
My question is: Why do I have this huge bubble in the middle of my sourdough? Underproofed? It seems to pass the finger poke test. Am I forming the dough incorrectly? I'm doing a sort of envelope fold and cinching the left and right sides.
Just two days ago I had pretty healthy looking crumb with a decent amount of large holes and great oven spring. The last couple days ive been getting these large wholes with a tighter crumb surrounding them and adequate, but not impressive oven spring.
Hoping someone knows what's going on here.
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coming along before shaping?
What has changed in the last few days?
Ambient temperature or dough temperature? Time of day? Temp of water and/or flour?
Thanks for your response!
I haven't consciously been focusing on degassing. Maybe my first loaves that turned out all right were handled a little more rough than how I did with this one. After doing some reading around, maybe that's just it. Do you have any advice on degassing?
Ambiant temperature in the kitchen usually stays around 76-80F. Water is 80F. My dough temp. around 78-80F. My bulk fermentation lasts 4-5 hours, S&F every .5hr for first 2hrs, once every hour after. Bench rest. Shape. 1.5 hrs in the banneton at room temp. Final proof in a fridge (35F) for 16 hours. Pull out 20 min before baking. I have been trying to keep all these conditions the same, always on the same schedule (+/- a few minutes) starting with autolyse at 9:15am.