Underproofed or Overproofed - at my wit's end
I have been using the Tartine Country Loaf recipe from NYT for a couple years and have had pretty decent loaves with this method. However, the past couple times it's been an utter failure and I'm not sure why.
I usually store it in the oven with the oven light on in between turns and during the bulk ferment stage, but this time I chose to keep it outside (maybe around 68 F?) to see what would happen. I'm also worried that I may be degassing it too much during the shaping process. My first question is - is this overproofed or underproofed? I let it sit for almost four hours during the bulk ferment outside, but the poke test, when poked in the middle, showed that it was only a little better than underproofed. Any other ideas on what to try?