Big Air Pocket Problem, Ideas?
Hey, I made a sourdough starter over about a week. I then made a sourdough bread (Pain au Levain) with it. Interestingly, this is what ended up happening to one of the loaves:
A giant air pocket!
I am baking in a home oven. This was the first out of two loaves to go in the oven. The second came out much better - less dense overall and no big air pocket. The taste of both was good sourdough.
Any idea what happened here / what went wrong?