Blind luck as far as I can tell.

I followed Claire Saffitz technique as closely as I possibly could. Although I switched to a 4/1 bread-flour/rye ratio(because I already had them). I think it was fortunate that on the day I was making the dough it was relatively warm in my apartment.

I did minorly fuck up at the very end, by cutting in too soon, so it slumped a little.

hows the flave

I read that as "April" and was like wow that was a wait! 🤣 good thing I reread that.