These two loaves were made from the same batch. The boule did not rise as much and had a dense crumb. The Batard had a fantastic rise, nice open (maybe too open) crumb. The internal structure was very weak.
King Arthur All Purpose Flour 73% Hydration
5.5 hours bulk fermentation time
Dough temp throughout 79 degrees
Shaping technique maybe a little too aggressive on the boule?
Any ideas, suggestions would be welcome. :)
