These two were not nearly as high as my last try at this. Did it all right in terms of mix and temps (76 degrees) all the way through. Mistake on one was not scoring but no blowout. I’m shaving an hour and a half off the five hour bulk ferment. It had huge bubbles so I went with it. Not quite tripled though. Proof was more like 35 minutes. Passed the dent test I think. Preheated combo as usual. I’m thinking over or underproofing/ferment. Can’t seem to get a feel for this. Maybe proof at house temp of 73? Which is it, over or under? One on the right was unscored.
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70 F so yes, make your bread at a cooler temperature.
(Or potentially readjust for even less time, if your place is warmer than his)
I can ferment and proof at 73 instead. I’m assuming this looks like overproofing.