Hi, I used the exact same recipe for this loaf as always, only this time I added rosmary, olives and parmesan. Normally, when I follow this recipe and fermentation, my loaves have awesome oven spring, this time it's rather flat…
any ideas why this happened? maybe because of the inclusions?
recipe:
450g flour, 300g water, 100g starter, 10g salt.
bulk fermented for about 5.5h at 26.5 C and cold fermented for 17h
by abehure
3 Comments
I’m still a begginer, but I’d say overproofed. 5.5h BF at 26.5C seems like a lot (I live in a warm climate too and had to cut BF to about 3h.)
Beautiful scoring btw
Maybe over-hydrated?
Looks like it spread out into a pool of dough rather than staying a tightly formed boule when removed from the banetton.
So what spring you got was starting from a wider base.
I love adding cheddar and jalapeño to my loaves and I notice those ones are always flatter than my plain loaves, I have assumed it was the inclusions. Might be the case for you too