Underfermented fools crumb?
I am having trouble deciding if this is a good crumb or fools crumb. I have underfermented breads before and they were very dense, but this loaf was not dense. Light and airy. It just has a unique pattern of bubbles. The bulk ferment was 4.5 hours at 76F. Followed by a cold proof for 14 hours. Any feedback or tips would be great. Thanks