I am just wondering if anybody knows why some alveoli are elongated and some are round? Does it have to do with oven spring? Or the folding technique? Any ideas would be great.
This bread had a 6 hour levain build until doubled.
2 hour autolyse
20% levain added followed by 30 min rest and then salt added and 10 min slap and fold. Bulk ferment was 5.25 hr with 4 stretch and folds, preshape, 25 min bench rest, final shape, 16 hour cold proof.