I made my first loaf of sourdough today using TBB and Tartine Bread Cookbook loaf, which is a very wet loaf with long rise times.
While the dough seemed good up through the first rise, for the final rise it did not rise nearly as much as I thought it would. When I baked it in a dutch oven, it stayed flatter than I would have liked. Perhaps one reason is that it stuck to the cloth a lot and so I had difficulty removing it and I think it deflated in that time. Would simply adding more flour to the cloth resolve this?
The other issue is that while the crust has a good consistency, the color looks splotched and uneven. In the baking process, the lid is removed after 20 minutes of baking. Finally, the crumb seemed a bit dense and even a little sticky - not as big of bubbles as I would have liked to see. How do I fix these issues?
Thanks so much!