I decided to try out different hydration levels. I use Member's Mark (Sam's Club) bread/pizza flour. I'm usually pretty lazy about technique, but precise on measuring because I'm ok-enough at this to adjust and not too picky about the end product.

My default loaf is 78% hydration. My loaves haven't been springing lately. I got serious about isolating variables, and getting stricter on technique. This week I tried varying hydration.

Bingo. Flour changes through the seasons and brands can be inconsistent. That's sort of why people get particular about one brand or another.

I can't wait to see the crumb on this one.