I’ve long struggled w/ super wet doughs (Tartine, Ken Forkish overnight country blonde). You have to babysit the dough, you have to fold it too many times (IMHO), and there’s just a ton of variability in the final proofing time.
Most of the time, I get an over proofed, flattened mess.
I decided that making a decent load couldn’t be THIS difficult, so I went searching on the internet for a simpler recipe. I found this
Tried it tonight for the first time. No making a separate levain (woo-hoo!). Only one proof. Dough is considerably less wet and is MUCH easier to work w/ (it actually WILL shape into a ball!). It’s an easy recipe.
Pics below. Much better over spring. Thin but crisp crust. Soft, moist (but not WET) crumb (sorry it’s out of focus). I cut into it after only 30 mins (couldn’t wait). Not very sour (I did a fridge proof for about 15 hrs?), which is fine by me.
I might try to play around w/ trying a different mix of flours (I love the taste of the white, wheat, dark rye mix of the Forkish recipe), but I think I’m going to stick w/ this recipe as-is while I get some more confidence in my skills. Woo-hoo!!!