Another question about Oven rise


Another question about Oven rise Submitted by Geube70 on July 21, 2020 – 3:19pm. I”m new to baking sourdough, and have had mixed results with oven rise, and could use some assistance.  I have a strong starter that rises and falls regularly. I feed it a few times before baking, then it goes into the fridge, but unless I bake right after the bulk fermentation, I only get about 75% of the rise I’m looking for.  I generally try to limit bulk fermentation to 30%-50% rise before putting in the fridge, for anywhere between 10-12 hours. Loaves baked in a combo dutch oven. The loaves don’t seem to be over-proofed going into the oven, but I do see some fall when transferring from the bowl/basket to the dutch over. See the details below.  They taste good, so that’s a plus. Tartine Country Walnut Wheat 250g (25%) of your new leaven 900g (90%) white bread flour 100g (10%) whole wheat bread flour 20g (2%) salt 7650g H2O @ 80ºF  2 cups walnuts 8am prep levain 2pm autolyse (flour/water/levan) 2:30pm (mix salt and last bit of water) 3-7pm  Bulk 7pm preshape/shape 8:15 8:15 into fridge 7:30am bake Walnut Wheat 02.JPG Walnut Wheat 01.JPG
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