Tartine Country Loaf - flat outcome, what is wrong?
Could you please help me understand what I do wrong so that my bread did not open at all and got very flat?
I'm basing on the recipe from this link https://www.theperfectloaf.com/tartine-sourdough-country-loaf-bread-recipe/
I did it twice and in both cases the outcome was not quite as I expected. The taste was good but the loaf completely flat without any spring.
EDIT (fixed album link) https://imgur.com/a/QqVCfJW
Any help appreciated!