Large holes and stodgy bottom
The last two loaves I baked were a bit disappointing. I am satisfied with the texture overall, and the flavor too. I am disappointed they were riddled with huge holes, and a stodgy bit near the center.
I made a dough from a recipe of 20% wholemeal 80% white wheat. I had reserved 50ml water, but I cannot tell whether it is right, or needing a bit more, so I added the lot, adding up to 76% hydration. I air-kneeded it for 10 minutes, then stretch and folded it in the bowl four times over 2 hours, and a further 2 hours, total 4 1/2 hours approx bulk fermentation. My room temperature was only about 20C/ 68F. Then I turned the dough onto a bench lightly floured with rice flour, divided it into two, and formed round shapes. The surface of the doughs was smooth with rice flour so it didn't stick to my hands or bench. Then twenty minutes later I shaped them into boules and placed them in bannetons seam-side up. They went straight into the fridge until the morning 16 hours. In the morning I steamed my oven and removed the loaves from the banneton. I recall they were unusually small. I baked them seam-side down, in a steamed oven 230C/446F for twenty minutes, removed steam tray, baked a further 15minutes roughly. They were risen only average. What mistakes do you think I made? It is now winter in Australia, and I expected the overnight refrigeration would allow a final rise at 4C/ 39F.