I am a novice and have started making tartine bread and use a wood fired oven for baking. Even though I have followed the recipe exactly, the dough seems to have no structure and will not hold its shape once removed from the proving basket. I end up with a flat disc in the oven. Could it be that the dough is too wet? It certainly seems to develope more structure with the folding recommended during the bulk rise, but just won't hold its shape.
The leaven passes the float test.
I have tried both the four hour and overnight autolyse. For the bulk rise, I sit the dough over the coffee machine to keep it warm
It is even worse with 10% rye flour. Today I had a sticky mess which was unworkable and structureless and didn't make it into the proving basket.
On the other hand my River Cottage "My Sourdough" seems more successful but the technique is completely different to the tartine method
I am keen to perfect the Tartine loaf as the taste is so good.