Shaping.... batard vs boule
These were from the same batch with very different results. The batard got a nice ear with good oven spring. However, the interior was very weak and collapsed when sliced.
The boule also had a nice oven spring, but interior was very dense.
5 hours bulk ferment, with temperature evenly throughout process at 79 degrees.
Very active starter that tripled within 3 hours.
Start autolyse when I feed my starter. Three hours approximately
I use King Arthur Flour
Any advice would be appreciated! :)