u/Arctic-Pizza-Nerd

A blend of white flour, fresh milled emmer and fresh milled spelt as well as littel amounts (5%) of semolina.

Hydration level is 64% with a 2,5% salt content.

Sourdough (15%) and roughly 16h fermentation time.

Baked in a Ooni Karu with wood fire for 60 und 120 seconds.

It did not get the oven spring which I was expecting, eventhough the sourdough was fit.

My guess is that i would have needed to prolong the bulk fermentation (3h) before i shape the balls and put it in the fridge for the cold fermentation.

But I am happy to get input why my oven spring was limited?