....but at least the photo seems the right way up!
Starter (50%) not used for 2.5 weeks due to baking before I went away for a few days, so that there was bead in the freezer when I came home (from my croissant course with Richard Bertinet).
Cool in the kitchen (61-66 F) and no real rise after 4 hours so one fridged and one left out over night. The one on the worktop may have been sl. over proofed and was more difficult to score. Dragged (blunt) blade off my lame handle. Fridged loaf still looked under proofed, so came out whilst first one was baking and the cloche reheating (75mins at room temp). Easy to score, new blade!
Good flavour - will certainly get more of the Shipton Mill 3 malt flour.
Would be keen to have feedback to help me decide on whether to still slow retard in the fridge during the winter, as not sure if the difference was more due to poor scoring rather than over proofing. Or maybe the answer is just to turn the heating up a bit, so the kitchen is warmer and there is some rise in the dough before bed time!
At 50% starter I wouldn't leave one out overnight even if the weather has gotten a bit cooler (unless it's like a fridge in the kitchen). With both of them I'd have left it a bit longer till the bulk ferment was ready. At the risk of sounding really boring - watch the dough and not the clock.
But all in all a lovely bake.