Loaf from levain
I have developed a very robust starter but Im not getting the results I was hoping for from baking. Attached is a photo of one of my several attempts at Ken Forkish's pain de campane. Wonderful crust and flavor, but definitely denser than I expected. Per his recipe, the dough rises for about 5 hours, and then after shaping it is placed in proofing baskets over night in the refrigerator--he suggests 12-14 hours. Would be grateful for any and all advice!