I baked two different breads today.
Both were hand-mixed last night and left overnight in the fridge for a bulk fermentation.
This is the sourdough.
130g of starter in 750g flour,
and 18g salt.
Baked two rounds in Dutch Ovens.
They slightly over proofed while waiting for the baguettes to finish baking first.
This was the yeast batch.
Baked four baguettes.
Same 750g flour
Even with the lower hydration
I was really happy with the crumb.
Great shine and lots of holes.