This is my sourdough bread (78% hydration)

I don’t know what is wrong with it and i need help with figuring that out. It’s flat but rises in the oven, even though it spreads. It has a thick and hard crust, that you almost can’t cut. It has a small ear but not exactly where i scored it. It was risen in a oval banneton but turned out round.

How to fix all of these problems? I have tried many times with many different techniques, but it nearly turns out the same every time.

My last bread was a bit under proofed, but this mabye looks a bit over proofed.

Recipie:
Bread recipe for one bread 78% hydration
* 340 grams water
* 450 grams flour
(* 375 grams bread flour
* 75 grams whole wheat)
* 100 grams starter – at peak
* 12 grams salt

Mix water, starter, and flour on standmixer.

Let sit for 30 minutes (fermentolyse)

Add salt and knead on speed 4 for 8 minutes or until it passes the windowpane test

Put into rising container

Wait 30 minutes

Do one coil fold

Let it ferment for 4 hours or until it’s pillowy and shines

Pour onto table and form into a boule

Let sit for 20-30 minutes (preshape)

Shape into batard and put into banneton dusted with riceflour and put it into a ziplock bag

Let it sit on the counter for 30 minutes

Put it into fridge (3 degrees c) for 16 hours

Preheat oven to 275c convection

Put in dutch oven for 30 minutes

Take out the dough and flip it onto a piece of parchmentpaper

Score at a steep (45) angle to one side

Take out the dutch oven and put the bread in

Spritz with water, put the lid on and return to oven

Turn down heat to 220 c convection for 15 minutes

Turn down heat to 190c convection for remainder of time

5 minutes later remove lid from dutch oven and bake until a dark golgen brown crust is formed

Cool for 4 hours or more

by JeppeBentzen

1 Comment

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