I have tried this recipe 3 times now and failed each time. Each time I have gotten more specific about following this to the letter. I have the exact flour, the exact baskets, everything. I was so confident going in this time, my leaven had risen well, my dough was much more consistent feeling and I was seeing bubbles like in the video when I was stretching and folding it.
Is it possible that this recipe just won't work if its too cold?
I even left this to prove in an oven with the light on. That seemed to help, but still when I shape the dough it is extremely sticky and uncooperative. I have tried bulk fermentation now for 5 hours, 6 hours, and now at 10 hours. No change. The dough just won't rise. It doesn't rise in the fridge overnight either. Just becomes stuck to the basket. My starter is very bubbly and active and I maintain it well. The only thing I can think of is that it's just too cold? It's currently about 12 degrees C outside but my apartment is well insulated.
I don't know what else I could be doing wrong.
Is it possible that 10 hours bulk is too long maybe? Am I using too much water/not enough flour? I have digital scales and have followed the recipe to the letter. Frustrated. Probably going to try a different recipe I guess but so many people here seem to swear by this one.