Bunny on bunny action

90% bread flour

10% wheat flour

83% hydration

2%salt

20% starter

I had to do a cold retard of the bulk in the fridge due to time constraints. Then after shaping, another couple of hours in the fridge. 7 hour autolyse, 1 stretch and fold, lamination, and 3 coil folds, the last of which was during part 2 of the bulk. I was hoping that the long autolyse and fewer folds than usual would help my dough expand more in the oven but even though my oven bloom was all right, the crumb was still tighter than I’d prefer. I’ve plateaued again it seems, but at least it’s a higher plateau than before. Baking while wholly without talent is not for the weak.