I have a no kneadking receipe using a Dutch oven that has great oven spring.
However when i am changing my method with an autolyse period, 2 fold, rise for 2 hours, i have a great tasting bread but their is definately not the same oven spring( in fact barely any)
I am following to the letter Jeffery Hamelman receipe in order to make sure that i have a point of reference to evaluate
My no kneading receipe is basically using a cup of liquid started for every 3 cups of flour, in the Jeffery receipe my ration of starter to flour not quite the same.
Is it simply that this technique has less spring? or I should modify the receipe with a higher ration of Levain/ starter?
Thanks in advance