I've been using the Tartine original recipe and because of my loaves typically coming out flat and spreading out of the banneton, I read on one of the threads to try and knead the dough after the autolyse for 10-15 minutes, which I did. Then I put the dough in the proffer at 75F and continued to pull and stretch every 30 minutes.
The problem now is that I'm not hardly any rise in the proofer. Did I develop too much gluten?
Check the starter. Enjoy!
Thanks for your reply! I did the float test which seemed fine. The only difference was that I kneaded the dough 15 minutes before bulk ferment.
If you do nothing to the starter, except for a mix after 12hrs, what happens in 24hrs? Enjoy!
Could be too much gluten, as you state, too tight a skin. (Try doing only a couple stretch and folds.)
It might also be you're bulk fermenting too long. Try proofing earlier. Or use 5% less baker's% levain for your final dough.
So I baked the loaves that didn't rise as much in the bulk ferment and I got a great oven spring. But the loaves were smaller. So the gluten was very strong and got great height, but the still with the tightness, the loaves were smaller resulting in a smaller crumb structure.
I'm worried that just doing the stretch and fold a couple of times won't create the strength for a good oven spring. because that's what I did before.
I worked the dough 5 minutes less today and will see what I get. If that doesn't work, I'll try using 5% less levain as you suggested. Thank you!