For a whole year my loaves were flat and dense, but in the last month I switched to measuring by feel and they've finally got that open crumb. I think strict recipes can mess with your instincts. Anyone else ditch the scale and see a big change?
We were working the soft bottom near Mobile Bay and the standard advice to run it slow just made it pack solid. I had to reverse the rotation and pulse the throttle to clear it, which felt wrong but saved the day. Anyone else had to go against the book on a soft dig?
