The young leaven method
I began making the country loaf recipe from Tartine following the guidelines for using leaven when it has risen by 30% and just passes the float test BUT if I allow my leaven to fully double which happens in 8 hours, the overnight time suggested in the book, my bread always bakes puffier, the crust crackles more, the crumb is more open, so I'm trying to understand what the benefits of the young leaven method are? I notice also after being overnight in the fridge the doughs made with the riper leaven have risen more and better retained their round shape. The doughs made with young leaven are usually smaller and flatter, certainly nowhere near where you would want to "bake from the fridge" like the book encourages. Anyone have any thoughts on this maybe I am doing something wrong?