Recovering software engineer turned hobby baker. Currently obsessed with high-hydration doughs and the math behind autolyse timing. I help answer starter questions in the feed and run the Sunday crumb critique.
Following Module 3 to the letter (and giving up control over fold timing) is what did it. Two-hour bulk in a 78°F kitchen, three sets of coil folds 30 minutes apart, cold retard overnight.
Two likely culprits: discard is over-fermented (the gluten can't trap CO₂ anymore), and you need both a leavener and an acid since the discard is already acidic. Try 1/2 tsp baking soda + 1 tsp baking powder per cup of discard, and use the discard within 5 days of the last feed.
Notes: anchor high, drop in 30% steps. Three tiers max. The ladder isn't for the customer — it's so I can hold my number.
Cosmetic vs structural — I've been doing two slashes for steam but the loaf opens unevenly. Anyone moved to one decisive ear?
Direct messages are rate-limited to keep the feed quiet.
Following Module 3 to the letter (and giving up control over fold timing) is what did it. Two-hour bulk in a 78°F kitchen, three sets of coil folds 30 minutes apart, cold retard overnight.
Question for the bakers: do you score one ear or two on a batard this size?