So I've had an issue lately getting consistent of them spring for my Tartine style loaves. Today, two batches of bread one sesame one country white. Sesame sprang niceley, white boule did not? These two batches came from same starter, same leaven, same hydration (675g h20/1000g flour), same stretch and fold, same overnight in fridge. Only difference is a couple tbl of sesame oil and the toasted sesame seeds in seeded loaves.
This has been frustrating me the last couple of months off and on. Usually my white country love has absolutely amazing oven spring! On occasion however, like this morning, it just doesn't pop through the docking/cuts?
see pic here, any thoughts?
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