Help Please: Tartine Bread Question
I have successfully made, many times, the fresh country loaf out of Chad's Tartine Bread. I have had difficulty with the dough the last couple times and I was unable to even bake. Here's what happened. I made the leven with no problems. I mixed the dough (700g H2O; 200g leven; 1000g flour (900 + 100); let rest 20 mins; 20g salt + 50g H2O). The dough does not have that elastic feeling. It is very sticky in a wierd sense. The dough has no elasticity, it just tears when I pull on it or turn it (as described in the book, and as I have done numerous times previously). I can't figure out what is going on. I just realized Chad's directions call for 25-40 mins. rest after first mixing. But, I have used 20mins very successfully in the past (not realizing I should have used longer). The other thing that could have changed: I use King Aurthor Bread Flour and I purchased this particular bag at a different store where I would not expect a high turnover of this flour. Thus, the bag could have been old. The last thing that has changed is humidity, which is much higher than in the past.
Any suggestions are greatly appreciated. It is very frustrating throwing away all that flour; it's that bad. I have zero elasticity in my dough and could never have a hope of forming a loaf.