I have really gotten most of my sourdough baking to a good place, but I have a problem with focaccia sometimes and I'm wondering if you can advise me.
Sometimes when I do focaccia, I end up with a huge pocket of air near the top of the bread. I feel like I read that large air pockets are a result of overproofing -- would that be the case? Would that usually be overproofing during the bulk fermentation stage, or during final rise?
Or is there some other probable cause?
Thanks in advance!