I did an experiment to help me learn when bread is proofed. The baguette on the left proofed for less time. It looks better outside but has this tunnel inside. The one on the right seemed overproofed (proofed for 40 mins longer) and was wrinkly and floppy. Looks worse outside but a better crumb?

I did 4 baguettes in total, 2 at each proofing time, and saw the same pattern