I am terrified to cut my latest revision open
For fear of yet another disappointing failure. First the troubling telltale signs.
1. The blonde coloration, while pleasing to the eye, gives me pause that the Mallard effect seems minimal. Indicating not a lot of fermentation biprouduct sugars have migrated to the outer skin.
2. The bottom of the boule still seems to be bending upward in an exagraded fashion.
The one bright spot that gives me hope is the absence of the pyramid misshapen end product. Indicating that few or no unspent yeast are attempting to exit though the top of the boule. More in regards to the shape. My feeling is that the turkey like shape is a product of my chosen score. I had a plan to do this bulk fermentation at my current room temperature for as long as it took. At the last minute I changed the plan and heated the mix water to a achieve a 85°F end dough temperature at the beginning of bulk fermentation. I really should stick to one plan. 
Let's say, very good! Smile...
to me. Perhaps a longer bulking before final shaping. Cooler temps really slow down fermentation. Be careful to avoid drafts too..
The scoring pattern gave it a booty-lishious look. xD
And the crumb came out very nicely! Congratulations on a very nice loaf of bread. How does it eat?
It was very hard to stop eating it.keeping my fingers crossed for the outcome of today's double batch.
How was the bulk rise on these? They look to me like they could use another shaping.
How do they look now? I want to say three hours in the refrigerator or there about. I didn't pay much mind to the end time/ beginning of cold proofing since this will be baked in the AM.
I'd be tempted to bake the oval one soon but I can't press against the dough from here. Dough temp?
What do you think about a longer warmer bulk time then shaping-chilling overnight rise and then baking?