A post written a day late is better than nothing. Especially when it seems to validate my theory.

This bake was a success. I got similar results to the awesome results the other day, making sure that my oven didn't stop heating (instead of reducing the heat like it's supposed to). The trick, and what I've used in the past but neglected to do on the previous bake, is to turn the oven off and then back on again. I really want a dumb oven that'll just do what I tell it to do, but ovens are expensive so I'm sticking with this one till it breaks.

I had originally planned to skip a couple of days of baking, but at about 8pm the night before I though I'd give it a try anyway. I made sure to increase the amount of starter to help with the rise and even though the bulk raise wasn't as much as I'd have liked it was good enough. I also reduced the size of the loaves to 600g because I got a set of smaller of bread bannetons that I wanted to use.

I like them. I like smaller loaves. I get to bake more things this way.

The baker's percentages are here and I present the timeline below. This bake was super simple with the current setup which I kept the same.

• 0m Six 600g loaves go in the oven with good scores in them. Boiling water added to the little pot and then oven turned down to 510°F.
• 8m The Spring is looking good.
• 12m Spin the loaves around 180°.
• 21m Four of the laoves come out.
• 22 The last two loaves come out.

Random sidenote: I'm trying out JPEG XL for these images.