Wetter dough, less working, same flour and baking technique. I think I’ll take Ian Crown’s advice and use a sour starter. He thinks it has a different effect on the fermenting process, the yeast and bacteria create a perfect environment for creating longer strands of gluten. Something like that.
Meanwhile, the grain in this batch is a little lighter. Time to switch to bread flour (higher gluten content), make a sour sponge (extra flavor plus the added science experiment), and we’ll see what happens next.