70% Hydration sourdough - went a little flat
Im trying to figure out where Im going wrong. Currently doing 70% Hydration. This is my 6th loaf and Im trying to find out why it's coming out flat, with very little spring. The taste is there, but no spring.
Bread Flour: 500g
Water: 350g
Active Sourdough Starter: 150g
Salt: 10g
My starter feels pretty strong, bubbly, doubles within 4 hours and it's got a nice consistency through it. I dont think it's my start, but i could be wrong.
I start the process at 7 am, with lots of stretch and folds and coil folds, the bread seems to double by 5pm. I did my usual pre-shape, I did the poke test and the dough had a spring. Let the dough rest for 30 min, then shape and into the fridge by 530pm. Took the dough out at 9pm, as I didn't want to to over proof it from being in the fridge too long.
I noticed that's where it began to lose its shape again and went a little flat, while scoring (im still working on that). Bakes right out of the fridge at 450 with lid 20 min, 425, 35 min - no lid.
What am I missing?
And still getting the same results then you need to change something. How about lowering the hydration?
Would it be hydration or timing. I've tried overnight in the fridge as well, and I get mixed results. The flavour is there, but its just flat.
I feed the starter 1:2:2
You can add more water if the dough needs it. Keep the hydration low enough so you can knead it but high enough so it feels tacky (not sticky). Knead for a good 10 minutes till you get a strong smooth dough. Bulk ferment till doubled. Shape and then either final proof for about 2 hours or in the fridge overnight.
Thanks for the tips. Slightly over proofed, but i got some nice oven spring, and the dough was much easier to work with. Still need to work on getting that ear, but it culd be cause i cut to deep.
"I start the process at 7 am, with lots of stretch and folds and coil folds, the bread seems to double by 5pm."
I usually try to restrict the "bench time" to no more than 5 ~ 6 hours and begin retarding at about 20% rise. My kitchen temp is usually around 72 ~ 75°F. I find it is better for my loaf to be under-proofed than over. YMMV.
Best wishes. Dave
10 hours of bulk fermentation with 30% starter seems very long, unless your kitchen is very cool. It doesn't need to double during the bulk ferment, lots of people go for 20-50% rise. I would definitely lean toward over-fermentation, before or after shaping.
Does it feel fairly tight by the time you finish your stretches during bulk? Your total hydration with the starter is close to 74%, so - depending on your flour - it might help to reduce the water by 20g or so and see how that affects it.