Water as the single variable
Let's say you have pushed the amount of water in the dough to the point that you end up with beautiful, lacey, creamy, open crumb.
Now, let's say you push the amount of water beyond that point. What would the crust and crumb look like?
I asked because I made a beautiful Tartine Country Sourdough yesterday. It was quite exciting.
But, today's bake is the worst ever. I can think of only 2 variables:
1. I ground up the grey celtic sea salt for today's bake rather than adding the large crystals I put in yesterday's bake.
2. I may have been a bit heavy handed with the water with today's bake.
I am guessing #1 wouldn't have a significant impact. But, maybe I am wrong.