Tartine Bread: gluten development
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Good day, all.
Like many others before me, I am making my first attempts at Tartine's country loaf. My current hurdle: proper gluten development and out of it building adequate surface tension. I feel that I am following the directions correctly, but when the time comes for the initial shaping before the bench rest, the dough is very sticky (not tacky) and glossy with hydration. My sense is that the gluten has not developed properly.
As things stand, I have a healthy and predictible starter that's over 30 days old. Here are the other particulars of my process:
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