Why does my sourdough look like this?
I followed the KAF Sourdough recipe. I made one batch of dough and let it rise until doubled. It looked great. I put it on the counter and cut it in half and formed two boules and let them rise on parchment. One boule came out smooth and nice, the other came out ragged and torn on the surface. It did not effect the crumb, but it looks bad. What did I do to one boule that I didn't do to the other? I'm stumped.