Did you have a cold proof stage? We've discussed this here a couple of times, I think it's due to the cold proof and how the dough cools down faster on the outside than inside...
Yes. I bulk fermented at room temp for 4 hrs and then formed, placed in frig overnight. I baked right after taking from frig. at 450 in DO for 20 min and then uncovered for 15 more. Temp was 208.
Did you have a cold proof stage? We've discussed this here a couple of times, I think it's due to the cold proof and how the dough cools down faster on the outside than inside...
Yes. I bulk fermented at room temp for 4 hrs and then formed, placed in frig overnight. I baked right after taking from frig. at 450 in DO for 20 min and then uncovered for 15 more. Temp was 208.
Yeah so I guess the outside of the loaf got less proofed than the inside, hence the different crumb structure.