#41 — 78% hydration, rye 10%

Bulk 5h at 23°C · cold proof 16h · 250°C lid on 20 min, off 22 min

Best open crumb so far. Fewer folds than usual, just three sets in the first ninety minutes, then left alone. The rye made the dough sticky but the ear came out sharp.

#40 — overproofed, again

Bulk 7h at 24°C · cold proof 20h

Warm week, and the starter was too lively. Spread on the stone, tight pale crumb. Lesson written down for the third time: watch the dough, not the clock.

#39 — seeded batard

Sunflower, pumpkin, linseed soaker · 75% hydration

Soaked the seeds overnight so they would not steal water from the dough. Toasts beautifully, slightly dense in the middle. Next time a longer bulk.