/ck/ - Food & Cooking

>>14098165
>What's your recipe and process looking like?
I found a ciabatta recipe that worked very well for the first tow loaves of yeast bread I baked, but just hasn't worked since.
Here's the recipe:
Mix 400 grams flour, 280 grams water, let autolyse 1 hour
In a mason jar, mix 28 grams, 100 degree water, teaspoon sugar, tablespoon dry active yeast
let yeast proof 15 minutes, comes out super foamy
meanwhile, add tablespoon salt to main dough
once yeast /water/sugar mix foams up, add to main dough.
knead dough 2-3 minutes
put dough in covered bowl in oven with light on (85-90 degrees)
let rise 30-40 minutes until doubled in size
stretch and fold 2-3 minutes (dough windowpanes well at this point)
form loaf, put back in oven with light on, allow second rise
remove loaf, preheat oven to 450 with pyrex bowl of water and dutch oven inside
score loaf
scatter corn meal in dutch oven, place loaf inside
bake 20 minutes, remove lid from dutch oven
bake 30 more minutes, until test toothpick comes out dry

The first two loaves used this process, but with three rises instead of two, and a 3 hour autolyse, and that worked great, then I tried that about 3-4 more times and after the third rise the dough was ultra sticky, and eventually I came to understand this probably meant the dough was over-proofed, and didn't have any rise left.
I also was told in another thread the 3 hour autolyse was too long, so I shortened it to 1 hour.
So the last time I tried with only two rises (as listed above), and this time it rose slightly better, but still had a really poor crumb.
Showing pics in another thread, I was told this loaf was probably under-proofed.
And that's where I am now. Not really sure what is going wrong, but listening to others and theor advice, It sounds like I was over-proofing the dough with three rises, but I'm now under-proofing the dough with two rises.
So I'm mostly asking if there's any way to tell how far along a dough is in terms of under-proofed vs over-proofed.

Hi, everybody me again:
>>14079718
>>14079782

So I took a lot of the advice from this thread.
I reduced the hydration to 65%, only let it rise twice.
It never got as sticky, which was a huge improvement.

It did rise better, but still not great.

I've got more stuff to try, but I'm confused because I've done much better with what I was doing before, without any extra steps.

Scale for scale.
Still cooling, I'll post the crumb later.