How can I get a better rise?
Hi all,
I’ve been making sourdough for a while now, and I am jealous of all the big round sourdough that gets posted. I am happy with my interior texture, but my sourdough seems a little flat. I recently read Ken’s book, and I’m wondering if his suggestions are actually where I am going wrong.
Recipe:
Feed starter in morning, start bread recipe once doubled in size.
68% hydration
I do math to calculate this but normally is around 240 g starter, 22 g salt, 550 g water & 850 g flour. I calculate in the flour and water from my starter hence the weird numbers.
Mix flour & water. Let sit 20 min.
Add in starter and salt. Fold and squeeze for 5 min. (This first part follows Ken’s recipe)
Do 4 sets of folds over 2 hrs.
Bulk ferment overnight until 2-2.5x size. ( I have a hunch this is where I am going wrong but Ken says he likes to bulk ferment his dough to 3x in size!)
Shape & place in fridge for 24 hrs.
Preheat to 475. Bake in Dutch oven at 450 with lid on for 30 min, then bake with lid off until done.
Any suggestions for a better rise?