SD starter OK but leaven so so....
Hi fellow bakers,
I'd like some insights on why a leaven would be weak even though based on a working starter.
I've been baking SD 50/50 WW for a while using a version of Trevor's method. Results are not stellar but quite decent. My starter is 100% Rye.
I recently got the Tartine#1 book and set out to try the famous country bread recipe. The main change for me was actually the use of the leaven build step (I usually start directly from the starter, at a young-ish stage ), plus maybe much less autolyse time and foldings . It's been 4 loafs scrupulously following the steps, Temp and durations and I still have the same problem : Underproofing. It looks like my leaven is too weak to properly ferment the whole dough, all way through, it seems to start allright but then stalls at some point, and extending the bulk doesn't improve anything. I end up shaping after 7/8h with a semi-dead dough barely showing its expected volume rise. But the leaven seems to be as it should be according to Tartine, young, showing a 20% volume increase and passing the floating test.
So my question is : Why would an OK starter lead to a weak leaven ? Is it because the starter is Rye and the leaven is 50/50 WW ? (But Maurizio does it too)
Thanks for you insights,