This pic about says it all, but what?!
In 6 months I've had great success with yeasted bread. I'm struggling now, trying to get natural yeast (leavens) breads to behave. Today inoculated with 2% mature leaven (starter). What do you think is happening here? This is what I did to achieve these gas giants amid an extraordinarily dense crumb...and these loaves were so heavy!:
main mix- 70% hydration, 75 deg F, 1 hour autolyse, add mature leaven (2% of main mix) and salt, hand mix well (pincer method 15 min), rest 30 min, fold, rest 30 min, fold, rest 45 min, fold, rest for duration of initial rise. Total 4 hours in 75 deg F proofing cabinet, pour out, bench rest 20 min, fold, divide, shape, put in well floured banaten proofing bowls
final proof 4 hours in 75 deg F proofing cabinet, put in preheated (450 deg F) dutch oven
Bake 30 min @ 450 deg F, then 20 min with the dutch oven tops off.
Hope you are all fine indeed,