Questions on my first SD boule
Seeing how this was my first sourdough boule I couldn't be more proud. The taste was fantasic with a mellow sourness and a creamy crumb. My question lies in why it bloomed the way it did. I will explain how I proofed it and hopefully someone can give me some insight on why I had such monstrous bloom right in the middle.
After mixing, autolysing, mixing(salt), kneading, 4 periods of strech and fold and shape in my brotform I let the dough retard in the fridge for 15 hours. I let the dough warm up and rise for 5 hours and I didn't quite feel it was ready for the oven because the poke test wasn't really passing but I was pressed for time. So I scored and place in the oven with a cup of water for steam in my pan on the bottom, followed be a few squirts with the water bottle. 5 minutes later I gave it another few squirts of water. Then let bake from there.
I think maybe it's because I didn't allow for a mature proof or because I added too much steam. Any advice would be appreciated!
Not horrible crumb in my opinion.