Why would you want the dough to sit in the fridge that long? Seems like a sure way to kill off a lot of the yeast activity before it even hits the oven. A cold autolyse might give you a firmer dough, but you're trading a crispier crust for a denser crumb and less oven spring. Room temp fermentation lets the yeast do its job faster, which means more gas production and a bigger, airier loaf. I've always gotten way better results with a standard bulk ferment at around 70 degrees. That blog from Lyons probably just got lucky with their fridge temps.

That smooth streak is actually a trap - you're probably being too rigid and not seeing the spots where you fudged a date or missed a small task. A perfect week in bullet journaling usually means you're either rewriting things mentally before catching them on paper or you're just skipping over the little failures that actually make the system work. The whole point of bujo is to catch your messes and adapt to them, not to achieve some flawless record that'll fall apart the second real life throws a wrench in things.

Ngl silicone weights are such a game changer for ferments. I had a glass weight shatter on me once and it was a total nightmare cleaning up tiny shards from the brine. Been using silicone for a year now and zero regrets, they just grip the jar better too.

You ever notice how the fix is always something basic you should've thought of the first time? That concrete makes all the difference.

Yeah the baby bird grip is a game changer. I had the same problem for years, white knuckling the controls, and my loads were all over the place. An old guy in Portland told me to rest my wrists on the armrests and just use my fingertips for fine control. Took a solid week to unlearn the death grip but once I did my cycle times actually went down cause I wasnt fighting the machine. The hydraulics really do smooth out when you stop squeezing them to death.