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Are you proofing the loaf in the fridge? Otherwise you run the risk of it overproofing - which will end up with less oven spring and a denser loaf. Also it'll be pretty sour....
Bainbridge-
Also it'll be pretty sour....
He won't notice. It'll be masked by your condescending attitude. Mr fucking Dough-It-All.
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The room is cool enough that it's not overproving - or, at least, doesn't appear to be overproving.
The last loaf proved for a looong time - I mixed my timings up, and was never at home at the right time to chuck it in the oven. I just put it in the fridge to slow it down - Still tastes ok though. Just the bake that needs work.
The proof of the prove is in the bake. Of the pudding. Or something.
BringMeMyFix
NotThamesWater
This.
Mine seems to top out at 200
I also found out that a roasting tin full of water is great for a good crust.
Unless the tin is directly under the loaf, in which case the bottom doesn't bake properly at all.
On my third loaf in as many days at the moment - proved overnight, knocked back & proving during the day in a banneton, then baking once I get home.
Practice makes perfect..