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BBA & Crust and Crumb question

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I recently ordered both BBA and Crust and Crumb. I haven't received them yet. I guess I should have asked this question before ordering them. Anyway, my question is whether these 2 books are similar. Does anyone have both of these books and if so, are they similar? I definitely want BBA but was wondering if crust and crumb is to close to BBA, and if so, I would assume it would be better to get a different book instead. Thank you

Cracked Dough - Some Help Please

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I've been  making bread for a while. Yesterday for the first time, I saw the dough cracking while beeing fermented and proofed. Never had that problem before. All the steps I took yesterday have been done before, but I cannot for the life of me figure out why it happened (well maybe because of mixing, but not sure). I took pictures of the process and I will post them.

The recipe: Starter (very active), flour (70%), Rye flour (30%), Water, Salt. Hydration was 68%. I've baked with hydration levels before ranging from 60% to 85%.

Baking Followin Overnight Fridge Proofing???????

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Hi,

Has anyone ever taken a loaf out of the FRIDGE after it was proofed overnight and put it directly in a preheated oven WITHOUT bringing it back to room temperature? If so, what were the results? Any additional comments or ideas are greatly appreciated. Thanks a lot

Overnight Proofing

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I have read that a shaped loaf can be taken directly out of the fridge and immediately put in the oven for baking without leaving it to return to room temperature, and the interesting point was that the loaf can be scored easier that way.

Any ideas about which method is better? I have never taken a loaf out of the fridge and put it directly in the oven. Any comment regarding this is appreciated.

Proofing

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i'm reading that some people are final proofing their dough uncovered. I have always covered the dough during final proofing (after shaping). does it make a difference? is the one way particularily better than the other? any comments, suggestions, ideas regarding this would be greatly appreciated. thanx a lot
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