Fridge - no fridge why the spread?
I bought the Tartine book and it wet my appitite for 100% sourdough.
I'm getting good results using a Pyrex over the Cast Iron, but found if my final proof is done at room temp, the loaves spread too much in the oven. If I room temp rise them for 2 hours and then 2 hours in the fridge, they hold their shape and look like I could sell then for $10 a loaf.
What I would really like is to just room temp final rise and for the loaves to keep their shape and not spread. I plan on making 12 loaves when I do, so putting them all in the fridge really isn't an option for me.
When i'm doing the bulk rise, around hour 3.5 or 4 when I fold, all the dough comes together in the middle of my square plastic tub. So I'm making the assumption I've built a lot of strength in the dough. Should I continue to 4 or 4.5 hours and actually pull more at the dough?
I let them do their final rise in their baskets for the same amount of time I recorded when I was folding the dough.
Just looking for some suggestions here.