The bakery co-owner's 5 words made me rethink my whole bread schedule

I work mornings cleaning teeth, but my real thing is baking sourdough for the farmers market in Portland. A co-owner at a stall next to mine told me "you're trading sleep for stale loaves" after I bragged about starting at 3 AM. Turns out my 14-hour cold ferment was overproofing by market open, so I shifted the mix to 8 PM and added a 20 minute autolyse. Now I'm out of the kitchen by 9, and sales actually jumped 30% last Saturday. Anyone else have a one-liner from a stranger that beat years of trial and error?

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