Two loaves from the exact same bulk dough, but somewhat different crumbs

• Prepped 130g of levain (100% hydration, 70F in the microwave with the light on). At the same time, autolysed roughly 650g of flour (255g Central Milling ABC+, 70g hard white, 70g semolina) with 520g room-temp water.

• 5 hours later, added all the levain (rose about 2.3x) to the autolysed dough and mixed

• 45 mins later, added 16g Maldon salt

• 1 hour later, divided dough (at this point, 650g each)

• 1.5 hour later, coil fold

• 1 hour later, coil fold

• 3 hours later (woops, went somewhere, forgot about the dough, and came back), coil fold

• 30 min later, bench fold

• 30 min later, shaped

• In fridge (41F) for about 10 hours

• Heated oven 500F, baked loaf at left at 450F for 20 min, took cover off, then baked another 20 min at 450F

• Same thing for the loaf at right (only difference was that the loaf was in the fridge for about 45 mins longer, which shouldn't really make any difference)

I chalk it up to minor differences in the coil folds and shaping during the proof. I like the lift of the loaf at left, but love the openness of the loaf at right.

The post-score interior of the crumb at right: