I just baked a delicious large loaf. I used a very small amount of yeast and had a 20-21 hour fermentation. During fermentation, I noticed lots of large bubbles on the top of the fermenting dough. I turned the dough out on a floured counter, gave it 3 or 4 folds and tighted up the skin, before letting it proof, seam side down, on some flour covered parchment for about an hour. I slid the dough on the parchment onto a hot pizza/bread stone in a 475 F oven. The bread is delicious with a nice moist body and crispy, dark reddish brown crust but my question is about how to develop a consistant crumb throughout the bread. All of my large air pockets are within in the top third of the loaf. There are smaller bubbles/pockets throughout the loaf but the nice, big ones are only at the top. Any thoughts/ideas?
Thanks. This is my first post.