I've been experimenting with blends of flour to a set %protein - this was today's result
but that little guy would look awesome out beside the jack o'lantern!
So - what flour blend did you use for this, and what protein level are you shooting for? It looks like you are definitely getting some good oven-spring, even though it is a bit wild and undirected!
Fun bake - and thanks for sharing the smile!
...about 43% very strong bread flour (Canadian) and the balance ordinary white plain flour. The protein should have been around 12.5%.
I am going to try again but with free-form batards as that won't constrict the dough as much