Overnight Whole Wheat
new to posting in this forum. I've been having difficulty with an overnight whole wheat sandwich bread recipe from Peter Reinhart's "Artisan Breads Every Day". I've had success with bigas/soakers, sponges, or other methods for whole wheat. However, whenever I try the overnight method, during the second (final) rise, I always end up with large, unattractive bubbles in the crust. This is the only issue I've had, otherwise the browning seems to fine, as well as the crumb. Any ideas out there as to why this might be the case?