AP has 50% Central Milling's 110 substituted. Starter from P.Reinhardt's 100%rye starter.
Recipe/formula/procedure mostly dmsnyder -http://www.thefreshloaf.com//node/15995/g%C3%A9rard-rubaud-pain-au-levain-second-bake except after two foldings, was refrigerated overnight, and boules instead.
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Which crumb do you like most? The one at the top of the slice or the one near the bottom?
Skipping extra folds and adding retardation can change the crumb dramatically if not in the recipe instructions.
http://www.thefreshloaf.com/node/65581/new-problemmy-boules-come-out-fridge-and-banneton-fine-seem-spread-out-instead-going