Getting better with the scoring.
Nice oven spring.
Crumb could be better.
Second attempt at using FWSY Country Blond recipe with the Tartine method.
Began feeding starter out of fridge on Tuesday night. Made levain on Friday morning. (2x/day feeding)
Day 1 7:40 am - Mixed levain
Day 1 6:50 pm - Mixed final dough (74F final temp).
Day 1 7:40 pm - Bulk ferment (in oven ~83F), 5 folds
Day 1 11:42 pm - Cold ferment
Day 2 3pm - Baked (20 mins w/lid, 23.5 no lid)
Good flavor. Noticeable tang but not overpowering. Crumb could be more open.
Next time trying different folding and shaping techniques to see how it affects the crumb.
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