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.
Bread gets lift two times: First from the yeast and second from water.
The yeast makes small bubbles in the gluten which the steam make bigger, like how you make a tiny bubble in bubble gum and then blow it up real big.
If the yeast farts leak out there are fewer bubbles for the steam to make bigger.
Yeast farts, yum!