Over or underproofed?
Hi all, hoping someone with more experience could shed some light on my baking results. I started making Tartine-style country sourdough loaves a few months ago. I was getting pretty consistent results for months (like pics 1&2, sorry don’t know how to rotate pics) up until this weekend. Didn’t change anything (flour, water, times, equipment) but last loaf was dense and didn’t get as much spring in the oven. Also I noticed that my starter was smelling a little different lately (less vinegary, more fruity) though it’s been significantly warmer this past week.
Think the first loaf this weekend was overproofed (pics 3&4) so adjusted times for the next loaf (pics 5&6) but can’t tell if this one is under or overproofed? Eek, what went wrong this weekend? Thanks!