There are lots of other differences, but overnight cold proof on the left, and 2 days on the right. I think I’m starting to notice a pattern.
I like the idea of longer cold proof, for the sour flavor and general convenience. But the longer loaves are showing less pop.
Maybe the gluten is starting to degrade?
I wonder if a longer ferment on part of the dough (is that a biga?) would impart the flavor, and then you could add more flour and do a shorter proof for volume.
Those look great though, I bet they’re delicious!