Accidental underhydration and too much warmth
It's still rare that I manage to follow every step of a recipe when making a bread. I was just going to do a straight Overnight Country Brown, with the only changes to the previous one being the flour brands used. But of course I messed it up early on, during the autolyse of the flour: Instead of 604 g white wheat flour, I put 684 g. By the time I realized it I had already mixed the white with the whole wheat flour. I considered removing 80 g of the mixture but then decided that this provided an opportunity for an experiment. So I just went ahead, not adjusting any of the other quantities and resulting in a bread with lower hydration. The dough didn't feel all that much different when preparing the final mix. - 684 g Dakota Maid bread flour - 284 g Dakota Maid whole wheat flour - 684 g water - 216 g levain - room temperature 25°C - 3 folds (10-30-60) Even with putting the dough into the basement for bulk fermentation, I got a lot expansion after ~13 hours. When shaping the loa
