I use the Tartine recipe to the letter over and over and my loaves still come out flat.
I have a homemade proofing box that keeps around 85°F while I do the 30 minute stretch and folds u til it gets 30% bigger. It usually takes longer than the book suggests to get that big though.
Then after I take the turn the loaf out of the banneton into the Dutch oven, the loaf spreads.
How can I get a better oven spring?
Thank you!
Hi Dan,
This is a very frequent problem that comes up on tfl quite a lot. Here is one such thread: https://weightloss-slim.fit/node/42091/need-help-flat-loaves-tartine-recipe%3C/a%3E%3C/p%3E%3Cp%3EIf you use the search box at the upper right of the home page and enter “Tartine overfermented “ you will find many similar threads.
That said, none of the Tartine books recommend 85* for fermentation. I think he prefers 76-78. Also in his later books he reduces the amount of leaven, but you didn’t mention which book you are using.
-Brad