I had such high hopes for this recipe! I made it using Martin’s quantities. I had just fed my starter, so I used what I was discarding along with some other discard that I had saved from the day before to equal 100 grams. The dough rose beautifully and produced two loaves that were right at 900 grams each. They were in the fridge covered with a towel and in a plastic bag for 8 hours, and had not risen above the banneton. Sadly, when I removed the cover to complete the second half of the bake, the loaf had flattened. It had been fine when it came out of the banneton and was scored. Any idea what would cause this to happen? I so want to be the Boss of my Bread!!

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