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@Tijmen
The last two, I'm doing overnight proofs again (supposedly the longer fermentation gives more sugar in the dough which leads to a crunchier crust) but still shaping right before baking. I still want to try a shorter proof before the retard, and then shape and bench rest for ~2 hours before baking. I think a slightly relaxed dough will make for easier scoring and maybe gives a more pronounced crust?
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