I cannot get my Tartine loaf to rise. I am following the recipe exactly as it says. The loaf just refuses to rise in the oven. I cannot understand why.
You've gotta ask yourself if the gluten has been developed properly and if it hasn't then just doing however many folds the recipe says is not enough. Perhaps the flour you're using isn't suited to the hydration called for in the recipe. All our starters are different and did you bulk ferment or final proof enough? Or too much?
So I think you need to delve a little more into what you're seeing happening in the dough rather than in the book.
You're following the recipe exactly as it says.
You've gotta ask yourself if the gluten has been developed properly and if it hasn't then just doing however many folds the recipe says is not enough. Perhaps the flour you're using isn't suited to the hydration called for in the recipe. All our starters are different and did you bulk ferment or final proof enough? Or too much?
So I think you need to delve a little more into what you're seeing happening in the dough rather than in the book.
As usual. Where are you based, US, UK elsewhere?