Sourdough Baguette Issues - over or under-proofed?
I just started baking sourdough earlier this year, and has been largely successful, but I have tried baguettes a couple of times and they came out flat and too dense, with weird bulges. I used the recipe from The Perfect Loaf, but divided by 6 and made 2 smaller baguettes: https://www.theperfectloaf.com/sourdough-baguettes/
The dough felt good and shaped well, but after transfer from the kitchen towel I used as a couche it flattened a bit before I could even score it. This recipe has way less RT bulk ferment time than others I have seen, so thought it was under-proofed, but could cutting the recipe by 1/6 actually speed fermentation and make it overproofed?
Pictures of the baked baguette and the crumb below.