Tartine Basic Country Bread driving me insane
Been lurking here for months, but finally moved to see if anyone has any ideas.
I've spent the past few weekends trying to bake the Basic Country Bread from the Tartine book, and have run into nothing but failure.
My starter is going great guns, rising and falling regularly, no problems. Make the levain, and does great. Expands about 30% overnight, and passes the float test.
Mix the dough, let it rest for autolyse, add remainder of water and salt. And then...nothing.
I just don't get any rise during bulk fermentation. Been following the directions to a T, except for my room temp at home, which is in the 70 degree range (or, it was this weekend). Do the turn in the container, but just don't get any action.
Let it go for 12 hours (!) on Saturday, and had about 5% rise after that time.
I'm a little bit at the end of my rope on this -- I see people saying that the proof times in the book are long for them, and I'm just not seeing any action at all, really. Which is a total contrast to what seems like a thriving starter and levain. (Like, that same room temp with the levain gives a great expansion).
Any ideas? I'm about to give up on this recipe.