A post FTR
Posting just for the record. Went ever so slightly into the over proof zone again. Not quite the pop I like but still pretty decent stuff. This formula calls for 0.8% fresh yeast which for 600g flour mean 4-5g of yeast. This is a real pain to measure and thinking back of both the noticable high rise in the morning and thinking about measuring I may have added 7-8g which is easy to do if your scale doesnt do 10ths of a gram. I often notice that I can weigh the same small amount twice and have two readings differing by up to 2g. I usually look for about 1.5 times the rise after cold retard and had almost double this morning. I shaved time from final but still have a few hints of collapse starting ... Hence the very selective photo. Another testament to process !