This loaf was shaped 2x and ended up having better rise than the other.
Volume increased over 4x during bulk (should only be about 3x. Over-ferment probably caused less rise.
12/15/18
Starter was fed 3x previous to making levain (last feeding 10 hours prior).
Day 1 9am - Made levain
Day 1 5:45 pm - Mixed dough, final temp 77F (water 92F).
Day 1 6pm - Start of bulk fermentation (4 folds total)
Day 2 9am - Proof
Day 2 2pm - Bake
Had some problems shaping this dough. Had to do 2 shapings for one of the loafs but it turned out to have better rise.
These loafs didn't rise as much as Tartine ones. Probably over bulk fermented. Next time try less time or lower temp during bulk.
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