Can someone explain why the loaves I freestyle always turn out the best?
I have been baking sourdough for a while now. It feels like whenever I follow a recipe to a T it doesn’t turn out nearly as well when I just stop caring lol. Like the loaves that always turn out the best are the ones where I forget how many stretch and folds I did, don’t temp the dough, wing the bulk ferment, and shape up willy nilly with no tutorial. Those late night loaves where I planned poorly and just get the dough shaped and in the fridge without tracking shying always turn out the best. I genuinely don’t get it.