I've made quite a few Tartine Country Breads but after the bench time mine never spread into a thick pancake shape, rather just stay the same, round and high... I do 20-30 minutes as the book says. Does someone know what is wrong? Thanks for your advice!
I would say nothing is wrong. If your dough flattens into a pancake then thats a sign of not developing the dough enough. If you preshape and the dough is holding form then just do a final shape after its rest period with no intermediate folding. Good job developing the dough properly during bulk fermentation.
The same as the book ?
Room temp, hydration, fermentation time, dough temp,etc ?
I would say nothing is wrong. If your dough flattens into a pancake then thats a sign of not developing the dough enough. If you preshape and the dough is holding form then just do a final shape after its rest period with no intermediate folding. Good job developing the dough properly during bulk fermentation.
Thanks for the advice!