Question about Tartine bread baking
I've found this book has comprehensive and detailed instructions, and for once, am going to follow them to a tee until I "master" a loaf.
However, one instruction on the final rise has me confused. I quote: "The dough can rise at warm room temp for about 3 to 4 hours before baking. This is called the final rise, and at 2 hours, it will yield mild-flavored loaves."
Does this mean that you can bake at 2 hours? What does 3 to 4 hours mean, then?
(this is important, because when I "roughly" followed some internet instructions for tartine bread, my loaf was EXCELLENT - crusty, sweet, fluffy. I've tried it "to the tee" twice - once I retarded overnight and found the loaves too sour and wet, the next time, I feel like I rushed the bake (though I followed the instructions for a non-retarded dough), and my dough fell flat in the oven - not enough surface tension?)