So tried to make some sourdough today. Room temp bulk fermentation does not seem to work, ever. Dough proofs but then does not hold it shape. I get good surface tension too.
And I never get good oven spring on loaves at room temp. Fridge proofed is much better.
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This is a low hydration recipe but I wonder if maybe the flour is pulling water from the air, it is very humid.
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