challenged myself to create the same loaf with a similar crumb at two different hydrations

https://preview.redd.it/jumm6zmf927f1.jpg?width=540&format=pjpg&auto=webp&s=3bcdd8879e1df72c8ab52577302f0e4e1a720a64

I challenged myself to create the same loaf with a similar crumb at two different hydrations. One loaf was 80% hydration, received one coil fold, and bulked for 6.5 hours at 75F-80F (23C-26C). The second loaf was 86% hydration, received 4 coil folds, and bulked for 6.5 hours at 75F-78F (23C-25C). 86% hydration led to a more open crumb even with 3 extra coil folds, but I think I could've bulked the 80% hydration dough for a little longer. To maximize the strength of the 1 coil for the 80%, I made sure I did it when the dough was really puffy. Indeed, coil folding when the dough has accumulated air results in more strength. I'm really having fun with coil fold strength and timing.