holes too big?
I have finally started achieving high-hydration doughs that I'm happy with. I'm using @fullproofbaking's approach. I'm wondering what you all think about these big holes -- while I do want some bigger holes, these seem like they're probably too big. I've been reading about the possibilities of why this is happening, and these strike me as possibilities:
1. Only using bread flour, no whole wheat or rye/other whole grain. The flour is Central Milling organic ABC+.
2. Dough temp perhaps too high (low 80s) throughout the process.
Other factors: autolyse, then add levain, then salt. Total time after levain added to shaping is about 6 hours. I perform about 5 rounds of coil folds during that process after Kristen's first fold then lamination.
Dough does its final proofing in a very cold (37F) fridge for about 14 hours.
Baking in French oven at 500 covered, then 450 uncovered.
By looking at this, can you tell at what point those big pockets are being created, i.e., which stage I should be paying more attention to?