Floury, bland tasting sourdough
I'm working with the Tartine recipe. I get a floury, bland, almost "raw" tasting loaf. Baked loaf is beautiful. Good rise. Nice, expanded slashes. So shaped loaf rise must be on the mark. I know I'm baking long enough. All I can think of is insufficient bulk fermentation. I'm giving it four hours, at which time it is not really bubbly or jiggly. Should it be? Could that be the problem?