I want "Bigger" bread, what is my issue?
I am wondering if my issue is in my "lazy" dough preparation or in my shaping. This was 500g of flour 75% hydration 885 grams total weight. This was a 400 g piece.
To prep I just mix all the ingredients (water, salt, yeast, flour) let it sit for 30 minutes and do 2 S&F at 30 min intervals. I then let it sit until it probably doubles and stick in the fridge and leave at least overnight. Next day I take what I want, let it sit for 20-30 minutes then shape and let rise.
I shape by (don't know what it is called) pulling dough towards me 1-2 times with quarter turns.
What I want is a bigger bread more volume, bigger holes so, it can "feel" like I am eating more of it.
What can be done or is this standard for the amount of dough?
This is what it looks like:
IMG_2266.jpg