Well, the warm weather has arrived, it's been a bit stormy this week too, so I guess it's been a bit humid...and my smooth sailing bread making has hit a hurdle.
I haven't changed anything but my last 2 loaves have come out quite flat, without much oven spring. I usually get bursting out the top even after 2 days in the fridge. They still taste fab though.
Would it be better to experiment with shorter development times? I usually mix, leave for 30 minutes, then do 3 short kneads 10 minutes apart, then a stretch and fold every hour for 3 hours, then shape and pop in the fridge overnight.
Or should I not leave the starter for so long before using it? I usually feed it in the evening and use it in the morning. I have noticed the last few times I have used it that it has seemed more runny than usual, I thought it was probably due to the warmer weather but didn't think it was much of a drama.