Too Much Water
This is a little embarrassing, but i finally calculated the recipe’s ive been making at over, way over 100% hydration. While some of the breads work out, like ciabatta, pita and baguette, the loaves like batards and boules have been suffering.
Over-proofing and poor yeast conditions have been solved with help from the pros of TFL, but I think i just realized my water is waaay too high.
Dont laugh, but with 2750g of total flour, thats including the flour used in the starter, i was adding approx one gallon of water.
Thats probably ridiculous right? For a 70% dough goal, that would be about twice the water needed. Good Lord.