Hi All,

I've been trying to up my sourdough game recently. For years I used the KAF recipe calling for 1 cup of sourdough starter, mixed with flour and water overnight for the leaven, then more flour for the final dough. That usually worked, but I had to be really careful about overproofing and mindful that the protease enzymes didn't start to break down the gluten. The bread wasn't the top quality I wanted, but very good and I could always go back to that method.

HOWEVER...I'm interested in getting more of that hearth/artisan style, and to that effect I have taken a short course to practice using locally-milled (New York) wheats, which have different effect on bread, and which also gave me lots of practice shaping and feeling the proper dough. Before that class, I'd tried and failed to use the Tartine bread baking book's method of one tablespoon of starter for a lot of flour. The dough seems alright through the process, but doesn't seem to develop any sourdough smell. Worse, even when I cook using a cast iron pot, preheated according to the wisdom out there, I'm getting a loaf that has giant holes at the top, a very overcooked bottom, and a raw taste, very sticky cut side of the final loaf. I tried again after taking the class, being mindful of how I was shaping (I thought that was the issue) and SAME result. The dough, made with bread flour and whole wheat flour, is a grayish brown. Used the low-knead, turn-every-hour method.

So...anyone want to join me in helping to troubleshoot artisan bread baking?

Anyone with experience and success with the Tartine basic recipe?

My variables that could be causing the gummy, flavorless bread issue:
-The shaping...I am getting there, and with other recipes, seem to do alright...but still. RESOLVING to keep practicing this.
-The fermentation and proof times: I'm getting good gas formation, but maybe I need to go longer in proofing for flavor development and more gas. I'm still nervous about proteases, but I have only 1/16 the normal amount of bacteria and enzymes so my rise times should be much longer. RESOLVING: Try a cold proof or long bulk ferment next time
-The cast iron pan: is it too hot and burning the bottom of the bread before it gets its spring on?
-The cast iron pan LID: is it trapping too much steam and essentially boiling the bread (my baked bread has been 212 degrees internal temp, which I hear is very hard to achieve even in a commercial bakery, but proof it's not raw)?? With a wet dough (70% hydration at least) maybe I need less moisture trapping.

Thanks!