My last few sourdough bakes have come out somewhat flat with a dense crumb with several large holes. Any thoughts on why this might be happening? Maybe under-proved? Recipe below.
Starter:
-10g mature starter (25%)
-40g water (100%)
-20g bread flour (50%)
-20g whole wheat flour (50%)
Levain:
-40g mature starter (50%)
-80g water at 90 degrees F (100%)
-40g bread flour (50%)
-40g whole wheat flour (50%)
Sourdough:
-200g mature levain (20%)
-700g water (70%)
-900g bread flour (90%)
-100g whole wheat flour (10%)
-20g salt (2%)
Method:
-Mix levain. Let rise in oven with light on (~80 degrees F) for 6 hours, or at least doubled in size.
-Mix dough with just flour and water. Autolyse 30 minutes.
-Mix salt and levain into dough. Slap and fold for 10 minutes.
-Bulk ferment 4 hours. Stretch and fold at 15, 30, and 60 minutes.
-Preshape 2 loaves. Let sit 20 minutes.
-Shape.
-Proof in fridge 14 hours.
-Spread rice flour and score.
-Bake at 500 F, covered, for 25 minutes. Bake at 475F, uncovered, for 15 minutes.