Benito
Actually, what was happening at that time in the baguette CB was that I was getting nice crumb but not ears when bulking to 30%. Remember that final proofing then took the baguettes past 30% so the crumb was great but there were no ears. Then after repeating the bakes thinking that it was my shaping etc. I finally decided to reduce bulk and proof. So now I bulk to 20% and proof to 30% max. At this degree of proofing (by aliquot jar) I am able to get the crumb I want and also good ears assuming my shaping is up to snuff. So it wasn’t that my crumb improved when going from 40% to 30% proof, the crumb was about the same, it was the ears that improved.