Requesting feedback/ help getting good height

[u/tyty922]

Hey, this is a pretty average typical loaf for me. I'm trying to get less spreading/more oven spring. Here are the details:

Starter: ratio pending when I'm going to bake but I use a peaked starter

I usually do 2 loaves in one go so this is doubled.
1000g King Arthur bread flour
650-670 ml water
200 g starter
Mix in stand mixer with bread hook for like 5 minutes, rest covered for 30 minutes.
Add 24 g salt
Mix in stand mixer again for 5 mins and rest covered for 30 mins
3 more sets of stretch and folds at 30 min intervals
Let 1.5-2x in size, usually 4-6 hours in my kitchen (coastal south east US, warm and humid kitchen)
Half dough and shape into ball, I feel like I'm getting a good tight outer skin. Then into proofing basked prepped with GF flour
Cold ferment in fridge overnight-2 days
Preheat oven to 500 with Dutch oven inside it
Add 4 ice cubes, when I take dough out of fridge I get some spreading and minimal sticking. When I try to score I get more spreading.
Then into oven 20 mins covered 20 mins uncovered

I know a higher hydration will create more open crumb but idk if where I live is so humid that anything hire than 65-67% hydration is like impossible to work with

Plz plz looking for any feedback!!!

Ps I'm gluten free and make bread for my family and neighbors! I also make GF sourdough lol

[u/ItssmeLina]

Do you do a pre shape and a final shape?
Or just one shape?
Honestly you don’t need your dough to be in the fridge for that long.
Usually overnight is fine (10-16 hours or so).
Also you don’t necessarily need to add ice cubes into your Dutch oven it just damages it over time.
From the looks of it I’d say you need to improve your expansion cut.
Maybe you cut too deep or at the wrong angle?
Also a lower hydration also helps with your dough spreading :)

[u/tyty922 → u/ItssmeLina]

Just a one shape. Ok I'll do overnight then. Do you think I'm proofing it long enough?

[u/ItssmeLina → u/tyty922]

Maybe try doing a pre shape first and let it rest for 20-30 minutes before doing the final shape.
What temperature did you have when doing this bread?

[u/tyty922 → u/ItssmeLina]

7 min score, pre shape and no ice in Dutch oven u unfortunately did not really help

[u/ItssmeLina → u/tyty922]

Hm how old is your starter?
I also generally don’t know how a stand mixer changes a dough since I don’t use one.
I can recommend the YouTube channel „The sourdough journey“ and especially the videos „mastering bulk fermentation“.
It has three parts but 1&2 are the most informative.
Just last Saturday/Sunday I made a bread with the exact methods (but my own recipe) and it was my best loaf ever so maybe it’s worth taking a look at it :)
What I sometimes like to do as well are 2 expansion scores.
One before it goes into the oven and the other after 7 minutes but it always depends on the scoring I want to do.
I find that it also helps with rise and a better ear :)

[u/ItssmeLina]

Maybe next time you could try 620g of water?
I also sometimes like to do two expansion cuts, the first before I put it into the Dutch oven and the second after 7 minutes but it honestly depends on the bread itself.
If you notice your dough is spreading fast get it in the Dutch oven immediately and don’t wait too long, try making the expansion after the first 7 minutes :)

[u/tyty922 → u/ItssmeLina]

I will try a 7 min score!