i watched the video 2 times before i baked and was watching it while making everything.  > what changes did you add, after getting better at it? i make more folds because it yields a better structure and the dough rises better imo and also i put less salt because the crumb comes out fluffier and more airy.  also sometimes i put in the fridge for a slow cold rise (which is better for taste and texture and better crust imo, but i started that after i mastered the simple recipe)  he put's 7-8 grams of salt maybe more i forget but i put 5,5 grams.
Bulgaria