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
I was like you for a long time, especially since at the time I had a round Dutch oven. But, since getting batard bannetons as well I've loved the taller loaves I get with more loft to them.