Help - no oven spring! Should I give up on tartine??
Hi all. I've lately converted to sourdough a la tartine and while it's getting better, I'm still having a lot of problems, especially at that last in the oven spring.
Here is what I do - basically follow tartine country loaf method. Build levain, combine flour, water, levain. Autolyze 45 min. Add additional water and salt. Bulk ferment, s&f 4-5 times. Total time 3-4 hrs. gently bench rest, shape into proofing basket, fridge retard 8 or so hrs. Bake in Dutch oven a la tartine.
So far, all normal. But I tend to put more water than tartine (up to 50-75 mls more). Am I making too slack a dough?
Am I over fermenting? Under fermenting?
i can see when I do final score that there is no spring. At all on the latest attempt. I haven't cut it open yet to see whether interior is really dense but it doesn't 'feel' too heavy weight.
Also in previous poolish baking, I have done the slow retarded rise at the bulk fermentation phase, then a short final rise on the counter, rather than tartine's method of shorter bulk fermentation and retarded final proofing. Should this make a difference in flavor profile or oven spring?
my ideal bread would be tartine open crumb, good crust with no pronounced sour flavors.
Thanks for any help.