Flat and round baguettes
I have a baguette recipe I've been using in my shop for over a year its a 65% hydration recipe with a poolish the day before which goes in the fridge. My question I can have a baguette that comes out flatter and one that comes out as a nice round shape as you can see in the photo. The one on the left is flatter and the one on the right is rounder. What could cause this both baguettes come from the same batch of dough. Any advice would be appreciated Thanks.