Sunday Notes: The 90° Turn

It's the middle of a hot Stockholm July and every loaf is trying to pancake. I dropped hydration 3% and moved bulk to the cool pantry, but the real fix came from an old Reddit thread I re-read this week: turn the dough 90° between the two folds during pre-shape.

The theory is simple. Folding twice in the same direction lays the gluten in one plane. A quarter turn between folds cross-hatches it, and the ball holds its dome long enough to survive shaping.

Two bakes in, the loaves are standing up again. Same flour, same schedule, same starter — one small habit change.