I’m having an issue with the Tartine whole wheat or Rye sourdough recipes. The loafs are coming out flat. They also feel really wet during the bulk fermentation. I’ve tried proofing at a warm temp and retarding in the fridge overnight with similar results in flatness so I know that’s not the issue. I’ve also tried to give them an extra series of folds after the shaping and bench rest. Any thoughts?
im using KAF bread Flour and WW. The rye was Bob’s Red Mill and I’m following the recipe from the book.
attached are some photos of a couple of different attempts.
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the water?
What Mini said!