There are lots of other differences, but overnight cold proof on the left, and 2 days on the right. I think I'm starting to notice a pattern.
I like the idea of longer cold proof, for the sour flavor and general convenience. But the longer loaves are showing less pop.
Bread gets lift two times: First from the yeast and second from water.
The yeast makes small bubbles in the gluten which the steam make bigger, like how you make a tiny bubble in bubble gum and then blow it up real big.
If the yeast farts leak out there are fewer bubbles for the steam to make bigger.