I tried making the Tartine Whole Wheat recipe (66% WW), but when I took the dough out of the fridge this morning, it had risen above the basket rim and oven drooped over. The loaves had a nice crumb texture (very moist) with a crispy crust, but they didn't rise much at all and had an overly sour taste. I'm guessing it overfermented. My starter was 24 hr since last feeding. I also upped the hydration to 100%. I'm guessing I should use a less mature starter and/or less leaven. Any other ideas on how to improve?
Here are my thoughts based on what you're saying:
1. Your dough is too warm going into the fridge, so it rose too much and over-proofed. To solve this I would either use cooler water or let it bulk in a less warm place.
Or
2. Shorten your bulk ferment. Increasing hydration will quicken the speed of fermentation, so adding additional water to the recipe will mean it will need less time than the recipe calls for. A longer/stronger bulk can quicken proof, therefore it rises faster than you expect in the fridge.
let me know what you think!
So there are multiple options to slow the fermentation (less hydration, lower air temp, lower water temp, less leaven, younger starter). I'll try varying these and see what happens. Thank you!