Sourdough Vs Yeast

I baked two different breads today.  Both were hand-mixed last night and left overnight in the fridge for a bulk fermentation. This is the sourdough.  130g of starter in 750g flour,  487g water  and 18g salt.  Baked two rounds in Dutch Ovens.  They slightly over proofed while waiting for the baguettes to finish baking first….