I am trying to bake a Tartine country loaf. Unfortunately I’m getting loaves that are one big mouse hole.
Vigorous starter fed twice a day and passes float test.
For this recent loaf A/C was set at 26 c during bulk rise and then loaf retarded over night in fridge. Baked straight from fridge.
I have tried bulk rise without A/C and leaving bread out at room temperature for 2 1/2 hours from fridge before baking but with identical results. One great Mouse hole.
Be grateful if anyone has any ideas what I am doing wrong.