Looking constructive criticism
I have been making naturally leavened bread for a few years now for family and friends. I made my own starter and just kept studying on the internet. My batards normally have great oven spring, crust and crumb. My boules are hit on oven spring. I think I just suck at shaping the boules and getting good tension. Crust and crumb are good though. I cook the batards on my stone and my boule in a combo cooker. I steam the oven with a cast iron skillet. I want to start cooking my loaves a little darker but wanted to break in my family and friends gradually.