Sourdough help needed for Pain-Poilane
I am trying to make the Pain Poilane from BBA. About 50% of the time, I am successful. When it does not turn out, here's what happens:
1. The dough does not rise during firmentation. If it does, it is very little. The problem is, when I'm in the started stage, the starters behave beautifully. They rise, they smell good.
2. When I bake it, it may rise a little. But it does this weird thing where the bottom of the loaf will rise in the center rather than rise uniformly from the top.
3. The crumb is dense and wet, even though I don't pull it out until the internal temp is around 200F. Also, there are large wholes sporatically throughout the dense crust.
4. Taste is not very good compared to when it turns out right.
I just can't figure out what is going on. I've tried shortening the rise times thinking that I was tiring out the yeast. I've tried lessening the amount of starter I used thinking it was too acidic (I was doubling the amount from BBA). They all seem hit or miss.
Notes: These are 10 cup 100% sourdough wheat loaves. Lately, I've tried making it 80:20, Wheat:White.
Could it be the tap water? Should I try bottled when I make the dough?