Does any one else run into issues with their bread not rising vertically but horizontally. This usually happens to me when I try to follow recipes that call for a preferment. If you have any tips and tricks I would like to know what I can try to improve my loafs.
As a side note the majority of the time I make bread. It is a spur of the moment thing. So I don't experiment nearly enough with utilizing a preferment on my loafs.
I let it rise in cooler spots and stretched the dough and focused on building the gluten. I didn't get a chance to pick up bread flour however my bread did rise higher this time. Still needs work but I think the bread flour will help. Also any tips on achieving more surface tension as recommended by +Doug Essinger-Hileman