A big Thank You
To everyone who commented and suggested on my earlier post, Sourdough Problems:
As many of you noted, I was underproofing on the bulk rise, and after giving it a lot more time out of the fridge I ended up with a lovely sourdough boule and two pair of batards. Thanks everyone!
Also, I'm far from perfect and have a thick skin when it comes to constructive criticism, so feel free to comment on the crumb, crust, and potential reasons my batard on the bottom right burst like that despite slashing. Perhaps I didn't go deep enough on the slash? Or the dough strength in that one area wasn't good enough? I don't have a picture of the crumb, but as I remember from the hole structure it almost looked like the holes were being pulled towards the burst area, which if I'm right indicates that gas was trying to escape and found a weak spot to do so.