My Pancake Loaf Curse has finally ended!

I had weeks of completely flat loaves ane finally gave up and went back to the drawing board and changed my recipe. The oven spring is finally back!

The main change I did was doing the autolyse with the levain. I also used 25% home milled flour for the first time and my yeast looked so happy!

Recipe:

200 gr levain
700 gr water
650 gr white bread flour
250 gr fresh milled whole wheat flour (50/50 kamut & red wheat)
20 gr salt

Mixed everything but 50 gr water and salt, let sit for 20 min. Added the salt and the water, mixed.

Slap and fold on bench until dough comes together.

Stretch and fold every 30 min until dough passes window pane test, then bulk until dough looks ready. (The recipe I was following – How to Make Sourdough Bread Like a Pro (advanced/intermediate) by TrueFoodTV on YouTube said to bulk for 3 to 6 hours but I stopped at 1 hour because my dough looked very ready).

Divide (1 divided into 3 because my dutch ovens are small) and preshape.

Shape and bannetton, cover and let rise at room temp for an hour, then cold proof overnight.

Then bake in dutch ovens in the morning.

I am so happy!

Also, have you guys read Sourdough by Robin Sloan? I had it recommended to me on reddit and it is such a lovely book about the magic of bread.