Proofing times and 100% rise for Tartine bread
I’ve been attempting the Tartine recipe for about a year now with varying degrees of success, little incremental improvements here and there, but never achieving a great rise. I persist because I do like the texture and taste. Following the recipe and going for only a 60% rise has in the past resulted in underproved and or under fermented bread, so I pushed the BF and generally retard at 100% rose ( as per aliquot). At the same time, I was improving my starter. It never really doubles, but goes to about a 80% growth in 4-5 hours. I’m in London ( England) and my kitchen is cool, about 21C.
My questions are:
Now my starter has improved should I dial BF down and go for a more modest rise before cold retard?
From the picture below, does this loaf look over fermented?
Thanks for any advice
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