Hi,
My crumb has a few enormous holes, but is quite dense otherwise.
I used a sourdough reboot calculator excel file to document my process.
I used mostly bread flour with 25% whole wheat. My hydration was around 57%. I used 30% levain. From initial mixing through the whole process of stretch and folds and needing and bulk fermentation and shaping and into the fridge was about 7 hours.
This morning I preheated the oven to 450F with my Dutch oven inside and baked covered for 25 minutes and uncovered another 25. The finished boule was 200F interior temperature.
Any ideas on my crumb?
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When I see large holes and nothing else (at least that's what I see). Work on the holes - they should be evened out. Your starter may not be up to snuff. If it's new it may not be - yet. Enjoy!
Your hydration seems very low, and even more so with the added whole wheat. That would tend to make for a tight crumb. The large holes are related to the shaping technique, and probably also to the low hydration, since the dough would have been relatively dry and hard to seal to itself.
I think that 200 deg F is rather low for this kind of bread (if you are near sea level), but that wouldn't have caused a tight crumb.
TomP
The tightness of the crumb suggests that bulk fermentation should have gone further before the loaf was shaped.
Paul
I would have said the same but the low hydration makes me feel unsure.