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Yes! No structure in the levain recipes when I try them. Every other recipe I try I can shape well enough, but his one's have been a struggle.
Is it just high hydration that's the issue? I read that the starter being too acidic might be the cause issue but I baked another loaf in the same feeding just fine.
neu-
I’d try dropping the hydration by 5% - it can male a world of difference.
A lot of American recipes seem to call for high hydration in a way that simply doesn’t work with a lot of the flour you get here. I’ve watched YouTube videos with people autolysing 80% dough for 30 mins, and it’s basically fully developed by the time they come back to it!
Nef
I’ve got fwsy so I’ll have a look later. One thing I did find with the recipes was that the methods described never gave me sufficient development. Really struggled to get a good structure, which may contribute to things collapsing. They’re definitely not foolproof recipes.