I am fairly new to sourdough baking, but have been following Vanessa Kimbell's recipes (of the Sourdough School UK). I found myself feeling confident with her 70% hydration loaves, so upped the hydration to her 83% recipe. The two batches of loaves I've made with the higher hydration have been terrible.
The first looked great from the outside, but when I cut into it there was a huge air pocket, and the dense bread below it was inedible.
The second I think was under-baked anyway, but still had a big air pocket under the surface of the crust, and the rise was uneven (see image).
For context, I'm doing a warm bulk fermentation for 3 hours (with stretch and folds), followed by a 16(ish) hour overnight ferment in the fridge before I bake.
Have I just bitten off more than I can chew (no pun intended(!)) with a higher hydration bread, or am I doing something wrong in the process?
Any help would be hugely appreciated!!