Hi
Was just after some opinions really on whether this loaf is looking slightly underproofed or if the uneven holes are likely to be more shaping-related.
Its a 75% hydration loaf and i finish bulk ferment when it has gone from being placed into a marked container (below) and had risen to the 1L mark (ive let it double before but it had very little oven spring after a cold proof in the fridge so felt it must have bulked for too long:
After it reached the 1L mark (took 4-5 hours at about 65f. Getting colder here in the UK). I then shaped and proofed in the fridge for about 4 hours and at this point it had visibly risen but not to the top of the banneton. i then baked in a dutch oven. I used to do overnight proofs but found that shorter proofs gave better rise in the oven whereas the next morning there was much less spring, again it may be over proofing.
I actually think i got the best crust yet (image below) so thought my shaping must be ok and i feel like the crumb is almost there but im just wondering if it could maybe do with a bit longer in the fridge, perhaps 6-7 hours. Grateful for any thoughts!
This has the telltale look of an under-proofed loaf. It is a bit of an enigma, however. While the crust healing up somewhat, while still showing signs of just beginning to bust open would indicate a slightly under proofed loaf. The crumb looks to be grossly under-proofed. That being said, I would increase the ferment in small increments. Really nice looking loaf, you are just about there!
Thanks Pie King, had a feeling that may be the case but appreciate the encouragement!
It is getting cold here and i've noticed a significant slowing down. 65F is quite cold for bread proofing when 75-78 is ideal. You'll notice a big difference in timing. Doubling is fine and you should get a good oven spring unless something else is the cause, like shaping or scoring. Having said all that, that looks like a lovely inviting loaf. I've seen plenty worse when it comes to under fermentation and that is a lovely colour crust.