Struggling to get a good loaf
I’ve been making Tartine bread for several years now (never really consistently) and I can’t ever seem to get a good bread twice in a row. Something will work once and then not ever again. My current problem is lack of proper fermentation during the bulk fermentation stage and almost no tension development by the end of it. I’ve tried several things and it doesn’t seem anything is working. I feel my starter once a day in the evening, so I create my leaven around 9pm. In the morning, around 8, it passes the float test and has risen about 40-50%. I create my dough and start the fermentation process. It’s about 70F in my house so I use warmer water, around 90F in my dough. I ‘turn’ the bread every 30 minutes. At the end of 4 hours I never see any rise or major aeration. I’ve tried using my oven as a proof box and this helps the rise, but not the aeration. The loaves are tight crumbed with a few major holes and, for the first time, dry and dusty. Any tips or ideas on where I might be going wrong? Thanks!