I am baking bread for several years now, always in the bread machine. Until a friend send me the tartine link and I saw the movie on theire website. I immediatly bought the book and after reading it I started making the starter.
Everything was going quit allright. I baked two country dough breads before moving on to whole weat bred, wich I prefere.
Nowadays I can't seem to bake anything that resambles my first loaves.
I do everything by the book, have a lively starter with wich I make the leaven, wich floates beatifull. I mix the dough, do bench rest for 45 minutes, before adding salt and 50 grams of water.I do my turns during bulk at 80 degrees, every half hour for three hours. then it becomes a problem. When i get the dough out of the container, it is a blob. I cant work with it. I have tried shorter bulk rise, longer bulk rise, but nothing seems to work. I can not get the beautifull mass of dough that looks like everything i see in the book or on the pictures and films online.
Could it be the flour( organic from a watermill nearby)? i don't seem to have enough strenght nor tension in my dough. Please, if annyone could help me, I am getting desperate. I threw away 3kg of flour this week alone! And I hate throwing away stuff, I am Dutch for god sake!