On 12/19/04 12:11 PM, " >
wrote:

> I bake mostly 100%ww and have struggled with getting the loaves to
> rise. Luckily even when spread, they taste great. The correct amount
> of water to add to get a dough not too solid not too soft is quite
> delicate, so experiment with a pinch less water. You might want to try
> stretch-and-fold kneading every hour for your first fermentation--two
> or three of those "tighten" the dough a lot. You might want to knead
> more than 10m. You might want to try a warm final proof (so it rises
> fast before spreading). You might try a pinch of vitamin C powder to
> strengthen the gluten. You might try slashing and a nice hot stone.
> All of these create a nice rise.
> jk

No one has mentioned the importance of good rounding or shaping technique in
this thread. Proper surface tensioning for the final proof (followed by good
slashing technique later) is a good way to get those flat loaves back on
track.

You might say that flat spreading loaves are symptomatic of losing focus
before the job is complete. Developing an active starter and attending to
the bulk build are stages that typically get more attention. Shaping is
subtle, takes practice, and, given the predominant influence of loaf pans,
not a well developed skill for most bakers (including me).

Will

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