Thom Leonard's Recipe:Again
I have begun making this bread with the related rye-starter, and have a few questions.
Even if the starter is very active, and subsequently the levain is too, the dough rises poorly and seemingly none at all during the first 3 hours. Also, during that period it is hard to turn the dough over every 30' because it is so sticky, but I sort of turn it with a spoon. I let it rise at about 78 degrees the first 3 hours. In the 4 hour subsequent rise, at about 71 degrees, it rises only a bit - maybe 10%. But the "oven spring" is usually enough to make it rise enough (but I wish it were more). Instead of a boule I cut the dough in half before the 4 hour rise and make two batards.
Is there an optimal rising temperature?
Can anyone give me advice on the above problems, or at least perceived problems?