Any one out there can help me with my cheddar / jalapeno inclusion in my sourdough, has no oven spring.
I am using a high protein flour and on the last fold add the dry cheddar and dry jalapeno , let is rise and bulk ferment lot of gas bubbles , once it sit in the cold fridge is flat, what am I doing wrong?
This is the same picture as this poster included (without words) in a post with a different title from a few seeks ago. WTF?
yes the bread was very chewy and no oven spring wonder what I am doing wrong>