I remembered. Into the fridge every two turns. Unfortunately, because I followed the recipe (now edited) in my previous attempt, I screwed up the ratios and had to kinda wing it. I baked at 180°C, which seemed pretty good.
Things to research for next time(s):
- Do I need a stronger flour? Weaker flour?
- Stronger is easy – I just add some gluten flour into the dough. I will try that first.
- Should the dough be less hydrated? More hydrated?
- Should I try an even slightly cooler oven? Or hotter?