Pretty good gluten development
This is my standard tartine country loaf, just thought I'd share these gorgeous little threads of gluten i found this morning.
Overall, the crumb is fine, I'd say. Nothing to write home about, but not bad either.
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Pics you can smell and taste
Thanks, now I'm craving butter
Looks good. If anything, I’d say your rolling technique (for the final form) could be better. Would help distributing the air bubbles a bit more evenly.
I agree, the bulk ferment went a touch farther than I usually let it go, so the dough was quite gassy and fragile when I shaped them. I think that's where most of the inconsistency started