Question for you guy's. I'm not getting the kind of results I'm looking for with my first forays into SD bread.
I'm using a couple of recipes which are essentially similar, 80/20 AP-WW @ 75% hydration. Using KA and Central Milling flour and have my oven setup for proofing at 80'. The recipes are both variations of the Tartine recipes (The Perfect Loaf &
BASIC SOURDOUGH (tartine country bread) — THE REGULAR CHEF). The only real difference is the proofing process and application of salt.
My starter is super active, healthy and ready to go. It easily triples in size when its fed.
Problem I'm finding is that my dough is very wet and sticky even after 4 hours of bulk proofing and folding. The dough produces a lot of big bubbles so it appears the fermentation process is going well. But I'm not seeing much if any rise during bulk proofing and only small rise when retarding in the fridge over night.
The other thing I'm noticing is that the dough after proofing is still very soft and pliable and doesn't seem to have the strength to hold its shape. My batards effectively become rounds when I put them in the oven.
Once in the oven, I get good oven spring. The taste is outstanding, so I'm happy with that.
Curious where I should focus to resolve these issues.