Why is my sourdough always doughy at the bottom?
I use 100g active starter
375 g water
11 g salt
mix, then add 50 g wheat and 450 g bread flour
I then let it rest for 30 and then stretch and folds every 30 min for 2 hours. Then I let it rise about 30%. Shape and bench rest for 1 hr. Then cold proof from anywhere between 24-48 hrs. After the cold proof I take it out and reshape, score, add to a heated dutch oven at 500° and then bake covered for 35 min at 450° and then uncovered for 15. Always wait at least an hour before cutting into.
Is it because I reshape after the cold proof and it bunches up at the bottom?
by Reasonable-Package39
3 Comments
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It sounds like it could be. Why are you reshaping after the cold proof?
I was having a similar issue, and yes it was bc I was re-shaping after cold proofing!