I am relatively new to baking with wild yeast. My bread is turning out pretty well, with a nice open crumb, but I need a bit of fine tuning. First question: Coming out of the banneton it is a bit jiggly so I think I may be over proofing. Should I cut back on the bulk-fermenting, or on the final proof, or should I shorten them both?
Second question is regarding the crust. It is nice and hard when it comes out of the oven but then softens over the next day or so. Do I just need to cook it a bit longer to get out more moisture? I am usually cooking it to around 205 degrees; should I go for 210 instead?
Third, I would like to know what adjustments to make if I decide to autolyse for longer. Would I then cut down the bulk ferment time, or would I shorten the final proof? Or, would I be able to increase the autolyse without shortening some other rest period?
Thanks in advance for any advice I receive! I am so glad to have this site as a resource.