High Extraction Yecora Rojo Batarda

I recently picked up Richard Hart Bread: Intuitive Sourdough Baking, in which Hart describes a very simple shaping method for his "City Loaf". Basically, after pre-shaping into a round and resting, he folds it in half like a taco and places it in the banneton. According to him, there's no difference in oven spring or ear formation vs the convoluted stitching and rolling method he learned at Tartine. I decided to give it a shot, so I doubled my normal recipe to do a side-by-side comparison.

I milled 2.400 lbs of Yecora Rojo, then sifted through a 50 mesh screen to get 2.082 lbs of flour. Here's the full formula:

• 2.082 lbs flour
• 1.700 lbs water
• 0.208 lbs stiff starter
• 0.022 lbs salt

Only now as I'm typing it out do I realize that I forgot to double the salt with the rest of my recipe. That, along with the warm water and extra starter that I used to compensate for the cooler weather (5% starter is my standard during warmer months), probably contributed to the slight over-proofing. The dough had tripled by the time I woke up this morning, so I shaped and stuck them in the fridge, but they didn't get a long proof because they were already quite puffy after 3 hours. 

The loaf on the left got the Richard Hart treatment, while the loaf on the right got my typical fold and roll shaping. The left loaf has slightly less ear, but similar height. Any differences could be due to variation in scoring or the extra hour in the fridge proofing. I'll have to repeat the test a few more times, and make sure to add the right amount of salt and not over proof them.