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

73% Hydration

I use King Arthur Flour

Any advice would be appreciated!  :)

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