Oven Spring--how to make it better?
I have been making bread from Tartine Bread, basically a naturally leavened bread. The flavors have been outstanding, as well as the crumb. I have experiemented with various hydration percentages (75% and 80%). The 75% seemed to spring a bit better than the 80%. The 80% was raised at a bit higher ambient temperature and probably for a bit too long; the dough seemed too puffy and sloppy.