I'm trying to make a 2 nights cold fermentation sourdough bread with 70% wholegrain.
My goal is to have a sour taste and not a flat bread.
I'm wondering how to improve.
Recipe:
Flour (50% wholegrain wheat, 20% wholegrain spelt, 30% white wheat)
75% water
20% starter (1:1 wholegrain rye)
2% salt
First evening:
Mix by hand. Build strength with multiple stretch and fold and a lamination.
Room temperature was 25 degrees C.
After 3 hours I put it in the fridge (4 C).
Second evening:
Take out, let set for 30 min. Shape, put in banneton, put in fridge.
Next morning:
Heat oven to 230 C.
Take out of fridge.
Get called to urgent work meeting for 90 minutes...
Bake for 25 min with steam, 20 without.
Conclusion:
It tastes great! But it's flat.
In the 90 minutes outside the fridge it did not rise much anymore. When flipping over the banetton, it held its form, but didn't have any power left to rise and during baking it collapsed.
What can I change to keep the taste but have a normal bread height or at least a bit more height?