Help improving my loaf
I thought I'd share my loaf and crumb in hopes of improving it.
It's an acceptable loaf - decent rise, but I'd like a more airy and even crumb.
I used starter at the top of its rise. I felt like I formed sufficient dough strength through lamination and coil folds. I bulk fermented it for ~ 6 hours, during which time it got around 60-70% of its maximum rise (I had a bit of extra dough as a gauge, and only knew from how much that rose by the next morning). When I shaped it, it was fluffy and jiggly. Then I cold fermented it in the fridge for 12 hours.
The only thing I can think of is playing around with bulk fermentation time, and try to really push it to the edge.
My recipe is:
75% white, 20% whole, 5% rye
80% hydration
Anything you can tell from looking at this?