Every time I flop my boule over I feel it is already starting to spread. After cold retard, the dough has pooled but usually bakes decent. I have been adjusting bulk times and adding tools such as a thermometer. Judging from this picture can anyone say if it’s been too far in bulk ferment or if it is a shaping problem. Should I pinch this together more, or should I use flour during shaping? Recipe is 100g starter, 350g water, 500g KA bread flour, 5g salt. 15 minute autolyse before adding salt and first stretch and fold. 30 minutes rest, s&f, 1 hr rest, c&f. Bulk on counter at 68 F for 6 hrs. Cold retard 16 hours. Bake covered at 450 25 minutes, uncovered 22 minutes
by belllaFour
3 Comments
Do you bake cold from the fridge or do you let it sit out first? I prefer to bake straight from the fridge.
The banneton looks excessively too large for the dough. You are also quite generous with the rice flour. You really only need to rub the banneton with flour using your fingers. You should be able to turn it over and have no excess drop out of it. Just adding tidbit that gratuitously…
Try a smaller dutch oven as well. This fixed mine spreading so much