First Attempt at Tartine
I thought it might be interesting to try The Weekend Bakery's version of tartine.
I deviated from the recipe in many ways. First, I mixed the "Water 1" with the flour and let it autolyse overnight while the poolish fermented (I did this on Monday night 12-9-2013). The second deviation was that I only performed 4 stretch and fold sessions. Third deviation was that I used my silicone spatula and stretch/folded the dough in the KA mixing bowl ... each S&F session included 100 folds. Fourth deviation was that I shaped the dough ball into a boule and let it rest for 15 minutes, then shaped it into a batard. Final deviation was that the final rise was 75 minutes and not 150.
When I shaped the dough into a boule, I floured my work surface with WW flour (cleans up more easily) and used my hands to work the dough. It did seem to tighten up a bit, but when I formed the dough into the final batard it flattened upon itself. I'm not sure how y'all are getting "surface tension" with these higher hydration doughs.
Got a nice oven spring, the crumb looks pretty good, and the taste is nice. Kid #1 had a piece with breakfast and thought it was good.
Seems to be a better result, but I am still puzzled as to how I can get surface tension, good oven spring, super open crumb, and a nice cut on the surface. Seems I can get some of these results but not all.