help w/ crumb differential diagnosis
Flat loaf. Evenly distributed larger holes surrounded by density. Ears did not open.
I would have taken a picture, but despite its flaws, it got eaten.
It was fairly sour bread.
Fermented about 5 hours (looked perfect to me) then retarded overnight. It didn't rise much in the fridge, but I thought that was normal. Sat out on the counter for about a half hour then into the oven.
No signs of trouble until it came out of the oven.
Anybody have any ideas? I was thinking underactive starter/underproofed/overproofed. Grr.
I'm hoping this is a fairly common crumb pattern that someone else might be familiar with.