Hi, I have been baking SD with OK success, I have been using different recipes but I like Tartine country classic.
Lately something its happening o my dough, 2 hrs into BF it grows crazy and becomes super stretchy unable to shape really and my bread is flat- takes good, but looks horrible.
I am using:
900 grs of Organic Artisan Balers craft plus
100 grs of WW
I autolysed for an hr then start BF at 75 on proofer.
I think might be the flour.....but honestly no idea.
Is it very sticky? Stretchy is usually a good thing, that's gluten. Sticky on the other hand can be lack of gluten and a much bigger issue.
it’s really both- starts well and then grows a lot and becomes sticky and stretchy