I’ve been making sourdough loaves for a few months now and finally starting to get the hang of it! These loaves are all 70% hydration (I think?), 200g starter, 700g water, and 1000g bread flour, 22g kosher salt. Although the scoring is coming out beautifully I feel like they are not springing as high as I would like? The texture is soft and perfect but they still look a bit flat. I do 4 rounds of stretch and folds then bulk ferment for 4-6 hours. Is this too long? Also, what salt do you all use? I’ve been using generic kosher salt but want to step my game up! Thanks!
by Old-Investigator-596
8 Comments
you can do another score 6 min into baking and that’s supposed to help get a bigger oven spring!
Salt is salt. I have tried TJs Portuguese salt, regular table salt, French gray salt which is a little damp, kosher salt and even Maldon salt. I can tell you they all tasted the same to me.
As far as oven spring, I have no idea, sorry LOL I never stopped to make changes to improve my loaves because for the most part, I’m ok with mine.
How long is your secondary fermentation?
Someone in this group posted a link to this recipe: [https://grantbakes.com/good-sourdough-bread/#mv-creation-10-jtr](https://grantbakes.com/good-sourdough-bread/#mv-creation-10-jtr) which does an overnight fridge secondary fermentation and I got a beautiful oven spring on my first go!
Previously my loaves were looking a bit on the flat side like yours (however my scoring was nowhere near as beautiful)
I’ve been using Celtic salt but that’s purely for the flavour 🙂
That’s so pretty. It’s like you made a painting in your kitchen.
Try tossing an ice cube or two in the pot. More steam helps with spring. I usually spray with a spray bottle a few times as I put it in for even-moisture, but an ice cube or two works too.
How are you judging when to end your bulk ferment?
I find it best to have the dough in a straight side tub, where I can easily judge a 50% expansion.
I would bake that for another 7 minutes, maybe 10 to get a darker brown crusst
Maybe try open baking with a pan of water underneath? It might need some steam