Is this underproofed?
New to sourdough! I’ve made a few loaves now… oddly enough, my best loaf so far has been my first a couple weeks ago. This is one that I baked yesterday, and it had the large holes that I’ve been trying for but I’m also worried that the surrounding structure is too dense- is it maybe underproofed?
I see a lot of conflicting information regarding how much to let the dough rise during the bulk ferment. I’ve seen people swear by as low as 30% and others insisting it needs to double. What do y’all recommend?