Thank you very much! 😊 I feed my starter with unbleached flour (about 11–12% protein). For this loaf, I used 300g T65, 180g water, 8g salt, and 60g starter.
I also tried another bake at 70% hydration with a different flour mix, and the oven spring turned out much nicer. So now I’m wondering—maybe the lower protein in the T65 made the dough feel wetter than usual, or perhaps it was my proofing time? Still figuring it out 🧐
Cool you experiment with the difference between flour!
Idk if your starter is super strong.
If not. You could try to not only use 100% unbl flour but: give 50% rye flour and 50% unbl flour a try.
Maybe the t65 can develop more gluten if there is a mix in the starter?
The more water you use the faster your dough is raising. (You said you did 70% before with an other flour mix)
So maybe it can be your dough isn’t at its peak within 2 hours of bulking with only using t65?
If you do stretch and folds, is the dough strong like a ball after a few times? Because 60% hydration is not super wet I assume.
Do you see bubbles while your dough is bulking?
I’m always open to talk about bread, just so you know!
Thank you so much for the tips! 🙏🏽 My starter is quite strong and I always use it at peak, but I’ll definitely keep your advice in mind—especially mixing in rye and watching the bulk timing with T65. Really appreciate you sharing! 🥖😊
Maybe you need to bulk ferment longer and/or cold proof for at least 24 hours. The perfect rise is so hard. I'm struggling there.
