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.
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.