The photo's below are from a recent bake, but I've seen the same phenomena on multiple previous bakes. The first photo shows the bread's crumb at the very center of the boule. One can see it's relatively closed. The second photo shows the crumb nearer the edge of the same loaf. The crumb appears much more open, to me. I'm not certain the photos illustrate it as much as my eye perceives the difference.
I think the difference is attributible to the way I preshape, and shape the boules, but I'm not certain. I shape boules following the instructions I've learned from watching multiple videos, and recently at KA Baking Center. On every boule I recall shaping the center of the loaves have been more closed than the periphery. Any comments re alternative causes, and, more importantly, how I might achieve a more homogeneous crumb will be appreciated.
Thanks, in advance.