Second loaf and feedback
Hello, I just wanted to share my second attempt at making a sourdough bread. This is a whole wheat loaf. My process was a little haphazard as my timing was not particularly controllable. There should have been sufficient fermentation time and it was proofed overnight in the fridge. 80% hydration. 50% whole wheat bread flour, 25% bread flour, 25% AP flour. Due to time, I could only do one stretch and fold in the evening so I put it in the fridge overnight. I then resumed the next day. Finally, it was proofed again overnight in the banneton. I know... that’s a lot of fridge proofing... but I just made bad decisions on when I started! LOL!
A few of questions:
When I removed the cold dough from the banneton, it seem to go quite flat. Based in the flours used, I was surprised. What aspect in my messed up procedure might have caused this? Any idea how to get more upward volume?
I hoped for better ears. Did I not score deep enough? Was it a consequence of the flat dough?
When I cut it open, there were large holes towards the top of the bread. Lower density wasn’t actually that bad in how do you achieve a more even distribution of holes?
Any and all thoughts would be appreciated.