I feel like my boules always turn out so flat after I shape them and I'm shocked when they actually dome up in the oven. But I see so many loafs with a higher, rounder rise – what can I do differently?
Ingredients:
156g starter
375g filtered water
15g salt
625g bread flour
Mix starter and water, then add salt and flour. Let rest for 1 hr. Stretch and fold 4x/30 min between each fold. Bulk ferment for 10 hours, then shape, then cold ferment for 12 hours. Preheat oven to 500 with Dutch oven inside, then reduce to 450 to begin baking. Lid on for 30 min, lid off for 20 min.
by Junebug-Jams
6 Comments
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That’s not flat. Try cutting your hydration by 10-20%. You’ll see an improvement
Good shape, no dense areas. You could push the bulk fermentation a little more if you want an even more lacy crumb. Good job.
doesn’t look flat at all?
I have this same problem! My recipe is 500g bread flour, 12g salt, 125g starter and 360g water. My dough always rounds up nicely before placing in the banneton but then when I take it out it flattens 😭 I was thinking that maybe it could be the shaping technique?
that’s exactly what mine looked like! I try so hard to get a great spring. Always taste good though.