Hello everyone,
I'm relatively new to sourdough baking, and this is my second loaf. I'm using a 50/50 rye starter fed daily, and a 70% hydration dough for this particular bake. I suspect that the spread of very large holes is because the dough was underfermented, but if anyone else has ideas on how the final product could be improved I would greatly appreciate the feedback!
Which can be a sign of under fermentation however they're usually surrounded by a very dense crumb which i'm not seeing. I think this is down to more de-gassing needed when shaping knocking out the larger air bubbles.
That is an excellent second loaf.
Here is a photo of an under fermented loaf. You can see the difference.