Trying out longer autolyse periods to increase strength for a better shaped boule, while still being light enough for open airy crumb.
125g AP Flour
130g Bread Flour
Let sit for 2 hours, then added to start fermentation:
1/2 tsp SAF yeast
1/2 tsp barley malt syrup
125g bread flour
1/2 tsp salt
Tuck and fold four times at ten minute increments. Then allow for a one hour proof before transferring to sheet. Allow 30 minutes rest and preheat oven to 475, then bake for 30 minutes.
Results were tightly formed boules that held their vertical shape much better than past attempts. Not as open of a crumb as desired, probably not enough hydration (could probably increase in first autolyse step)