Giant hole in my Sourdough
Long time follower, first time poster! I'm Trish, been a chef in Dubai for 6 years and I'm attempting to build up my bread skills. But I feel very defeated.
I have made 2 starters one with plain strong white flour, one that's a mix of both strong white and whole wheat.
Both are developed and float in the float test.
But there's this huge whole in my bread and it blows out the bottom of my loaf. This is my second attempt.
Whats going on? What am I doing wrong here or am I missing? Taste wise it's good but the shape goes from round to UFO!