CumberpatchM recipe boosts oven spring

- @CumberpatchM shared a 500g flour loaf method—autolyse, stretch-and-fold, 24-hour cold retard—aimed at strong oven spring and consistent crumb for baguettes and barras in bakery shifts. - The recipe uses 100g starter, 350g water, 10g salt, 5g yeast and three stretch-and-folds to build strength in production without overmixing. - Good scoring depends on dough maturity, skin tension and steam timing as much as blade angle. (x.com) (x.com)