I'm experiencing an unpredictable problem of a large, roughly 1-1.5" hollow developing in the proved loaf. It occurs in the centre of the loaf and I dont discover it until I've used sufficient slices to reveal it.
I use a 30min autolyse and a 50/50 x 12hr poolish/0.07% yeast, with an additional 0.6% (2g) IDY added to the main flour
Because of arthritic wrists, I use a mixer to knead the main dough vigorously to develop gluten, then gradually add the poolish during a final, gentler hand- kneading. Finally, I fully incorporate salt mixed with chopped nuts, and shape. I proved it for 3hrs yesterday at 21-22degC. The loaf, when baked, had a flattish top.
Taste and texture were both fine (maybe a little too salty--8.5g in 475g flour) Very satisfying taste and nicely moist. Definitely moorish!!
I'd appreciate any thoughts on why I get the hollow centre?