This is the same recipe as last week, but with the instant yeast boost. As you can see, these boules have a bit more oomph than the earlier ones. Also, for this batch I used a higher protein flour than what was used in my last attempt. And finally, I read an interesting post about how different scoring might affect how breads expand in the oven from this post at The Fresh Loaf, and tried something new here. The vertical scoring is supposed to encourage the loaves to rise upward rather than spread outward. All in all, I’m much happier with this batch!