Test proofing duration

These 3 miniloaves, approximately 300 grams each, were made from the same dough, kneaded and bulk fermented all together. It is 75% hydration whole wheat (all red spring wheat) plus 2% salt- simple lean dough. About 4.5 hr bulk fermented at room temp, about 23 C/74 F. Divided, preshape, shape, put on floured towel. Final proof was 1 hr for right one, 1.5 hr for middle, 2 hrs for left. Middle and left look about the same and a bit better than right. But not sure it wasn’t just better shaping and scoring. 

Will find out later what the inside looks like.