What happened to my loaf?
I just tried to make the Tartine sourdough again, and this resulted. Some things to note, I only did two stretch and folds during the bulk fermentation and promptly stuck it in the fridge. I pulled it out of the fridge this morning after about 13 hours, did a couple stretch and folds as it did not feel *quite* firm enough, pre-shaped during the bench rest, and then let it final proof for about 2.5 hours before baking it in my hot dutch oven.
Is there a way to save this loaf, or should I just chuck it and try again some other day?