With the numerous amount of Tartine threads floating around these days, I figure I should add one more. I am posting with the request for some troubleshooting advice.
I have attempted to bake Tartine's Country Bread numerous times now, at least 10. My first few attempts turned out wonderful with great oven spring. Lately though, I feel like all of my loaves have come out flat or extremely dense. Yesterday, I started the dough and allowed for it to bulk ferment at 78 degrees for about 3 hours with S&F every 30 minutes, shaped, then retarded in the fridge overnight. Prior to that, I had been feeding my 8-month-old starter for two days before baking, twice a day (it was sitting in the fridge for a week at 1:5:5 ratio) for about a week. I baked it in a preheated combo cooker as suggested in the book for 20 minutes lid on and then ~22 minutes lid off. This is the result of my bake. I feel like the loaf is very dense and chewy compared to my previous early attempts at baking the bread. I'm starting to feel like each following attempt is getting worse and worse. I'm not sure what's going on. Please help!!