Question about air pocket under the crust of my sandwich loaf
I have been making a whole grain sandwich loaf and adding a piece of extra sourdough starter for flavor and nutrition. I usually let the dough rise once at room temp and then put it in the fridge for convenience to rise and bake the next day. I cut down on the yeast called for in the recipe, but when I pull the loaf out to bake it, it is domed way over the edge of the pan. However, after I bake it and cut into it, there is huge hole just under the crust...every time. I have tried cutting down more on the yeast. I have tried baking it right out of the fridge instead of letting it come to room temp, but I don't know what else to do. Any insight???