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My best loaf yet! Hi fellow bakers! I’ve baked my best loaf to date and I’m really proud of it. I’m really happy with the distribution of different sized holes throughout the bread, but some of the larger holes are quite deep. Is this a shaping issue? If so how can I mitigate that in future loaves. My process is below!
450 KA bread flour
50 whole wheat
350 water
100 g starter
autolyse
add starter and salt 1hr later
three rounds stretch and folds
bulk ferment 9 hours at 75 degree dough temp
pre shape and final shape
cold re**rd for 13hrs
bake covered for 25 min and uncovered for 20 min at 455 degrees

Thanks!!