Sourdough bread dough tearing problem
Hello fellow bakers,
I’ve been baking for a couple of years and generally don’t have too much time to experiment with different flour combinations, so I follow the Tartine recope with good and consistent results. I am on a quest to find the reason behind my dough tearing when I shape before final cold proof. It starts tearing halfway through bulk. I have been reading up on similar issues here and it seems that one reason could be that my starter is too sour (I keep it in the fridge until the day I bake). What are your thoughts? i would love to figure this out and not have to be afraid to handle my dough anymore. Thank you!