Forkish slightly less hydrated
As you are probably aware, I have been having trouble with my Forkish dough spreading when it bakes. I finally decided to go by feel, rather than the book, and dropped the hydration a little. This is the country brown, I used Khorsan for the wholewheat part and my starter was part rye. But this time it behaved itself far better. I might up the hydration a tiny bit next time, but as the crumb came out pretty much like the book pictures, I have to conclude either the humidity in my house or my flour mean that I do need to reduce hydration in most recipes.