Tension / Oven Spring / Weak Edges
The last two loaves I baked following the Tartine recipe have tasted great, but looked weak. Wondering if the weak edges (not round, but more pancake) and minimal oven spring are the result of poor shaping on my part or overproofing or something else? This loaf was 75% hydration, 5 hours bulk ferment (good air bubbles) and second rise of 4.5 hours. Any help would be appreciated.