It was colder last night, and the heat wasn’t on. It wasn’t until I started dividing up the dough that I realized it hadn't fermented as much as usual overnight. I guess that's fine. I'll just have to do an extended raise while they're balled up.

I also realized yesterday when mixing the dough that I had ben hydrating it a bit too much. The flour I usually use (Cairnspring Mills) will take more water than Shepherd's Grain and I hadn't adjusted my formula for it. So the next bake after this one will drop the hydration down to 70% (from 77%). Here’s a link to the recipe.

Also I decided instead of going up 25°F each time, that I'd instead jump directly to the high end of 550°F. I could then treat finding the optimal temp like a binary search, which I'm allowed to do because I'm a programmer.

The oven was preheated to 550°F. Convection on (it was not for yesterday's bake).

• 0m: 6 loves in with 4 ice cubes on the floor and a little spray.
• 2m:: Internal thermometer says 500°F.
• 5m: Sprayed again, already bread is browning on bottom left loaf. Lowering temp to 510°F, internal thermostat says 450°F.
• 8m: Spring is looking good.
• 10m: Spun the loaves 180° and sprayed one more time. Side note: wear gloves next time when spinning because burning yourself isn't fun.
• 12:30m: Internal thermometer says 500°F. Laser thermometer says 350°F on the bottom stones and 400°F for the top.
• 15m: Swapped top loaves for bottom
• 19m: Top right and bottom left loaves look done, so out they go.
• 22m: Took the remaining loaves out.
• 58m: The oven is back to temp (though the laser it's a little bellow on the stones).

I think 550°F is too high, and I'll be starting at 510°F for the next batch.