lots of rise, but no fermentation I guess, the gas bubbles are just not present!
I believe the flour in Britain must be a higher protein content. He makes it appear that his is almost 14%. The best I can do is about 12%. I have tried to supplement and raise the content with Vital Wheat Gluten and I do not believe that is working.
Maybe you are proofing too long and the yeast is running out of food.
14% is where the Caputo 00 pizza flour is. It needs high temps to bake and brown.
12% is fine for bread flour.
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I had seen where people make starter and dry it out then just rehydrate and feed it when they are planning on making bread, that would probably be the way I would have to do it, as opposed to feeding it every day or so.
That is what I do, I have a bunch in the freezer.
Just put a piece of parchment paper on a baking sheet, spread the starter on it thin, put in oven with the light on until it drys.
Then grind it up ( I use a coffee grinder), and put in freezer.
If you use it often enough you can put in a jar.
I don't, so I vacuum seal it in small 10 or 20g packets.
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Rolls look great Bob!
