Help with a Flat WW Tartine
Another Disastrous Bake
Last weekend I misread the book, I ended up with a sluggish layered tartine.
This week I remember to cut in the add-in, but I ended up with a flat disc. I took a few pic during the process hopefully that could help in spotting the issues.
I am pretty sure I have overproof it as I have warm it up on counter, it expanded quite a bit, shaping isnt the best as it didnt hold its shape. Could it be possible that my first bulk isnt at the right timing as well?
After mixing and before bulk fermentation
Unfortunately I forgot to take a pic when it has completed its Bulk. Before retardation
After 10hrs Retardation
Then I invert n score. I bake it in a casserole pot with lid on but it didnt give me any oven spring at all. Thats them when they are out of the oven.
Can anyone help with my flat disc?