Profile PhotoZziwa
Participant
@kamos-bakehouse-ltd
Post count: 49

There is always in most cases a uniform distribution of ingredients before even the clean up stage And  dough development and since this is a chorelywood technique the ingredients are always distributed uniformly as the mixer keeps running. I won’t look into the recipe so much  and proofing  could have effect on dough volume(height)though it will be uniform like if it’s small all of it will be small .
I think @junaidkhan is right the problem could be moulding