Trouble with First Loaf - Tartine Method
Hi everyone! So I baked my first ever sourdough loaves yesterday following the Tartine method, and it all went a bit pear shaped as you can see from the photos. I would love your advice!
It was a mixture of 900g white wheat and 100g strong whole wheat bread flour at 75% hydration. My starter is a 50/50 mix of the same flours at 100% hydration, and has been doubling in size for several days now and passed the float test a couple of days before the bake.
The leaven also passed the float test and I was getting a nice rise on the bulk fermentation (it was a pretty warm day here yesterday, and I maintained an ambient room temp of about 79-80 F). After shaping I left it for about 4.5 hours on the final rise. This is where I felt pretty uncertain, as it didn't get much rise on it that I could tell but also before baking the poke test showed it might be a bit over proofed.
The real nightmare however started when putting the first loaf into my dutch oven (not pictured) where the dough completely split apart when it stuck pretty hopelessly to the towel. The same happened to the loaf pictured below, but to a lesser degree. Still I think it's fair to say all surface tension was completely shot. Going to use rice flour next time!
Before starting the next round, I wondered if you could tell whether this was over/under proofed based on the crumb? As you can see, pretty dense with some large holes. Could that all have been caused by the tearing from the towel?