Hi Barbara: Fellow michigander here. I've read through this really great tutorial and your thoughtful responses - thank you. I'd like a little bit more detail on this, though what you provided to Ro above was helpful: "you need to gauge the right moment for baking. You need to stick around the house and kitchen, as it’s difficult to predict the perfect amount of rising time necessary; and a loaf that rises too long in the shaped form is more likely to fall or not rise well in the oven." I get decent oven spring and final product, but after a cold proof, my dough doesn't look appreciably different from after my bulk ferment. It's just flattens out and grows by only 30-50%. Maybe I am worrying over nothing, but I am trying to get a more open crumb and I am guessing that it is during this step that something is keeping me from that. Using 78-80% hydration with KAF bread flour and 20% sprouted wheat, 4h of intermittent stretch and fold, and 12-18h cold proof. Right now, I am trying a room temp resting period post overnight cold proof. I typically heat oven and dutch oven to 550F, drop down to 475F for the first 25 minutes (covered) and then finish uncovered for 20 mins. Penny for your thoughts? (well, I guess not even a penny :) )

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