Just another batch, these took a very long time to ferment and shape, since the dough was at 70° the entire day. Mixed at at 10am, put the loaves in the fridge around 7pm.
The crumb isn't as even as I'd like, but it's better.
The better of the two proofed for about 18 hours and the other was closer to 12
Incredibly fine strands of gluten, very pretty
Boules can be made to look very ARTISAN, but I think batards are more practical for actual eating.
I may do some boules on the near future, it's been quite a while since I've made one