Will do.
I have an interesting problem where my second bread is always flatter and all I can think is that my bread oven cools down too much between cooks and therefore doesn’t push out enough steam.
Next time going to try reheat it for 15min again before hitting the second one.
Yeah you gotta wait till it heats up again.
Honestly though the thing I’ve found to make the biggest difference to me is that a starter fed up twice after a period of dormancy is always better than one fired up just once.
Probably a bit different for someone always feeding a starter.
Starter shouldn't really make difference.
Yeast growth depends on so many factors that it's impossible to follow recipes unless you have a constant temperature and humidity environment.
Forget about that and concentrate on the dough.
It should be airy and light, that's when you know it's ready.
If it goes for too long then just reshape.
Only time I've ever had a dough turn to mush was on a 36 degree day.
The hotter the dough, the more floppy it becomes.
The Italians say 24 degrees is the max you should go.
Cold wet hands are your friend in that situation.
Always use cold water.
As I said, the density is what you look out for, it should feel light and puffy.
But still having a firm film and holding it's shape.
You don't want any rips in the dough when you stretch/fold it.
Add more water on cold days and less on hot days.
The texture of the dough is the key.
The more pillowy the dough, the more pillowy the bread....
