OK it has been a while.
I got a new GE range which is terrible. Whatever you do buying new make sure the broiler works with the door open like it is supposed to, and that the broiler element is not used during the baking cycle also like it is supposed to.
I let my sourdough starter die. I did save some of the starter discard. An Idea I got from The Bread Code guy on YT. I restarted the starter with the discard a few weeks ago.
I found kingdombread-tampa on yt and started using his method and recipe for poolish baguettes for about a year. That channel helped me a lot to deal with the moisture issue. I can handle really wet dough now. All of his vids are very instructive, he even teaches baker's math in one. For me it was watching him handle dough that helped me the most.
OH and my local has started selling high gluten flour in bulk!!!! Well I discovered they sell it in the last two months. They may have had it all along. :-)
In the last two rounds of baking I figured out how to get the final result I wanted when I started back in 2014. It was down to a matter of adding time to both rises. And of course having the high gluten flour.
have a nice day
That solving a bread problem takes 11 years. Not sure I have another 11 years. 😁😒 Anyway, good on ya for working it out.
It's not like I didn't eat almost all of my mistakes mostly happily. :-)