Rate My Crumb - underproofed?
This is a basic white recipe (from Paul Hollywood's book that my wife bought me):
500g bread flour
Notice how compacted the crumb is at the bottom of the loaf - while I'm pretty darn happy with this loaf (I did a cooler slow-rise yesterday over about 3 hours and developed some great flavors before final proofing in loaf tin) I'm always looking to improve. Is this pretty normal or can I expect to improve this, and most importantly how?? I'm almost sure it wasn't underproofed, I think I hit the final proofing window pretty well.
Really appreciate any input!