Hi all this is my first post I like this site and community a lot, thanks for the so many tips I learnt over time!
i am looking for advice as I feel my dough does not rise quicky enough during bulk fermentation. The context is this:
- 2 months old sd, 100% hyd, refreshed 1:1:1 with 45gr apf and 15gr rye flour
- sd kept in the fridge, refreshed mid week and then fri morning and evening to be ready for saturday morning baking
- sd looks healthy, smells good, bubbly, doubles in 3-4 hours after feeding
I am now baking the 1.2.3 recipe, where for x grams of sd I add 2x water and 3x flour.
When bulk fermenting for 2-3 hours I see NO rising or very limited rising, it somehow improves during the final proofing. At the end the bread is good and the oven spring is very good so I could not complain after all, but since I read in many recipes that dough should double in size when bulk fermenting for 2-3 hours I am worried because my sd may be not effective enough...
kitchen temp is now 21 celsius
Thanks in advance for any advice you may offer!