Tartine bread - no rise
Hi guys
I've been trying my hand on the Tartine Country Bread for the last couple of weeks, and following the guidelines in the book step by step. But i have some issues with almost no rise in my dough after bulk fermentation (it's still really sticky, and doesnt come together as i have seen in some videos of the tartine recipe walkthrough). My dough just ends up as a blob after bulk fermentation, and after baking it turns out really flat (but with a great flavor nonetheless)
My starter is active (rising and falling in predictable manner) and have been passed the floating test both times i have tried my hand on the recipe. Second time i tried using warmer water and turning up the heat in my kitchen, but same issue with no rise. Both times i extended the bulk fermentation time to 6 hours, but still almost no sign of any rise.
Hope you guys can shed some light on what my issue might be. Can it be that i'm not stretching the dough enough during the S&F's?
Best Regards
Nicolas
Many have the same problem. I would suggest working the dough a bit more before the bulk ferment - slap and fold for a good 10 minutes, or even mix it in a stand mixer (which is what I do, as I usually make larger batches). Once it is strong and stretchy you can let it rest / bulk ferment with a few more stretch and folds to finish it off.
Trust me, it will not suffer from this treatment. :)
Many people report a significant improvement in a variety of areas, including rise and ease of handling, when using an autolyse.
Is it just this recipe, or does this happen with your other ones? Do you use tap water or filtered water? Use of chlorine in tap water is to kill bacteria.
It's very frustrating to put in all that work and not get positive results, but don't give up. It's just a matter of discovering the problem.
Something I wonder about is whether soap or detergent residue on any of my bread-making implements or surfaces would kill the yeast and/or bacteria that I rely on for dough development and rise. Just in case, I rinse everything very carefully, including my hands after I wash them.
Thanks for all the tips guys!
Will definitely try mixing the dough a bit before bulk fermentation. With both attempts i did do the autolyse for 45 minutes. And i use filtered water (at least it's partially filtered - all water in Denmark is).
Will give it a try one of the next days - i almost have in mind trying with a longer/slower bulk fermentation in the fridge. Will probably do both and see what works the best! Definitely havent lost all hope.