Also, at the same time, I made a No Knead version, exactly the same recipe only I did not us a mixer, it sat overnight in a cold oven. This one is actually over risen. But same exact amount of flour, water, yeast.
So, the first batch has really well developed gluten, very very stretchy, but no air bubbles. The second one has a lot of bubbles, but not nearly as stretchy. So fail on both methods I think. Any insight to the first one would be helpful.