Looking for Some Tips for Improving Sourdough Bread Rise ??
Hi everyone,
I have been baking sourdough for about six months and while I have had some successes,, I often struggle with getting a good rise in my loaves. My starter seems active but my dough does not always spring well in the oven. I use a 75% hydration recipe and follow a typical stretch and fold method during bulk fermentation. Here are some specifics ::-
I use King Arthur Bread Flour and measure with a scale.
My kitchen is around 70°F, and I let the dough bulk ferment for 5-6 hours.
I cold proof in the fridge for about 12 hours before baking in a Dutch oven.
Could it be an issue with fermentation timing, shaping technique or starter strength: ?? I would love to hear your tips for improving oven spring and overall loaf structure. Are there small adjustments that have worked for you: ?? I have also read this thread https://www.thefreshloaf.com/node/54348/help-me-improve-my-sourdough-react-native but couldn't find enough tips and advice.
Looking forward to learning from all of you and improving my bakes !!
With Regards,
Derek Theler
"does not always spring well" might mean more than one thing. Do you mean that the loaf comes out rather flat? Do you mean that the loaf's volume is good but the scores did not expand much and there is no ear on the scores?
You didn't say what you do about shaping the loaf and how long it proofs before going into the fridge. It would also be helpful to know what percentage of starter you used, and what the dough felt like (sticky, firm, etc) when you shaped it and when you put it into the Dutch oven.
Please fill in the details for us.
TomP
I would blame it on the starter. But - without info it wouldn't be helpful. Give details and go from there. Enjoy!
When it comes to shaping, try packing the dough more tightly into the mold. This will help create tension. Also, don't forget about the proper cap—before baking, the dough should be well-rolled and prepared.