This dough takes a good amount of abuse:
- Bulk ferment times was 5 hours (2-3 hours too long). The ferment had bubbled over, growing more than 2.5x the original size.
- Only stretch and folded in the beginning hour.
- Haphazard mix of rye (5%) and whole wheat (15%+).
On a weekend day that I want bread, but don’t want to be holden to a baker’s schedule, this modified Tartine country loaf seems to be working.