Help! It's flat...... again.
Lately my sourdough has been turning out flat. I'm making adjustments to my proofing methods, thinking this may be am issue. For this bread I have in the picture, I used King Arthur Golden wheat flour (see exact measurements below). I did add more starter to this, thinking that may help boost it some more. I did 4 stretch and folds before shaping and placing in the banneton and in the oven with the light on for 1.5hrs. I'm wondering if I may not be giving my dough enough tension bc normally (didn't happen with this dough) My dough flattens quickly after it leaves the banneton. This wheat dough maintained its shape. After the 1.5hrs, I then put it in the fridge for a cold proof for 6-7hrs then pull it out and let it sit on the counter for 30-45mins while i get ready in the morning. I program my oven to shut off after 45mins at 430 degrees. This has a nice consistency and crumb, just flat.
Lately my sourdough has been turning out flat. I'm making adjustments to my proofing methods, thinking this may be am issue. For this bread I have in the picture, I used King Arthur Golden wheat flour (see exact measurements below). I did add more starter to this, thinking that may help boost it some more. I did 4 stretch and folds before shaping and placing in the banneton and in the oven with the light on for 1.5hrs. I'm wondering if I may not be giving my dough enough tension bc normally (didn't happen with this dough) My dough flattens quickly after it leaves the banneton. This wheat dough maintained its shape. After the 1.5hrs, I then put it in the fridge for a cold proof for 6-7hrs then pull it out and let it sit on the counter for 30-45mins while i get ready in the morning. I program my oven to shut off after 45mins at 430 degrees. This has a nice consistency and crumb, just flat.