Big Bubbles in the Middle of the Loaf and overall inconsistnt Texture
I hope all of you are well.
I've been experimenting with Hamelman's Vermont Sourdought lately and I'm not able to figure out why there are big bubbles in my loaf. The picture below is from his regular Vermont Sourdough with Whole Wheat.
Quick disclosure: I have a two-year-old starter that is healthy and strong. As for the shaping of my loafs, I follow the king himself he demonstrate the following link (at 0:40)-- http://www.youtube.com/watch?v=PmxDKuGLWuE
I de-gas before shaping, but I don't think it's the problem.
Please help me solve this irritating problem.