Hi there!
I have been baking the Norwich Sourdough from the Wild Yeast Blog almost exclusively for the past few years. It is my go-to sourdough. I have a question about crumb. My bread always tastes good and has a good texture, but the holes in the bread are always so much more dense at the bottom than the top. I’m just wondering if anyone has input on what I may b doing wrong. Thank you!
Note: in her recipe she makes 5 loafs, but I make 3 large
http://www.wildyeastblog.com/my-new-favorite-sourdough/
It looks like the stone or dutch oven you used is not hot enough. The bottom crust should be much darker and the crumb should flow more upwards from the bottom. Perhaps the dough was chilled unevenly and the proof was affected.