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Nef-
Dropping down to 70% made it sooo much easier to do proper shaping and get a nice, tight ball before proving. Which is supposed to help with the spring and final shape.
It also made slashing it much easier, hence the well-defined edges. Now I know how people get those pretty patterns on the loaf, they're not slashing at a shaggy doughball.
Drakien
Loaf #10: It's amazing what dropping the hydration down to 70% and doing proper shaping will do.