Sourdough air pocket distribution problem
Dear skilled bakers of TFL,
I have been baking bread for around a year now (mainly flat bread). Recently, I have developed an interest in sourdough bread; and in the past month, I have attempted Tartine country bread a couple of times (4 times actually). My most recent bake was last night, and given it was a weekday bake, it turned out alright and tasted fantastic. However, I yet have a very long way to master my scoring skills.
The bread had beatiful irregular air pockets on the sides of the loaf, however, when I sliced the middle of the boule, there were not too many. I am wondering if anyone could tell me why I am not getting too many air pockets in the middle section of my boule.
Side cuts (abundant irregular gelatenized holes)
Middle cut (some pockets but not too many)
I am using a sanfransisco sourdough starter that I purchased online and activated. The levain was made on Monday night, fed on Tuesday morning. Mixing happened Tuesday night and I let the dough bulk ferment in a steel bowl surrounded by ice water (the dough bowl was put in a bigger bowl which had ice cubes in it) .Stretched and folded 3 times. By Wednesday mirning the ice was melted and dough was still cold. Boul was Shaped Wednesday evening and proofed for about 2 hrs. Baked on a pre-heated stone and covered with a moistened tin foil cap.