I've been just starting to get into baking. I made my own starter and I've been following the tartine bread recipe to reasonable success. The problem I continually run into, though, is weak oven spring. I understand that there are a bunch of factors that are difficult to isolate that go into this. Despite my loaves pancaking, I'm usually able to get a pretty nice hole-y crumb, which leads me to believe that the difference between the loaf size and my dutch oven could be a major culprit (it's maybe 2 inches in diameter larger than my desired loaf).
So, I wonder, what if instead of separating my dough into 2 loaves, I just bake it all at once? Is there anything I should know before trying this?
Here's my recipe:
Leaven: 1 tbsp starter 200g 50/50 bread flour 200g water
Dough (2 variations):
Rye: 200g leaven 180g rye flour 710g all purpose 800g water 20g salt
Whole wheat: 200g leaven 700g whole wheat flour 300g all purpose 750g water 20g salt
Steps: 1. Mix leaven, let rise for 10-14 hours 2. Mix dough ingredients except salt and 50g water, autolyse for 30 mins. 3. Add the salt and remaining water. Bulk Fermentation for 3-4 hours, turns every 30 minutes 4. Separate into loaves, light preshape to create surface tension, bench rest for 30 minutes 5. Fold each loaf once, shape into boule. Final rise in shaping bowls 2-4 hours 6. Bake in dutch oven at 450 F, lid on for the first 20 mins.