u/Anxious_Grab_1350

why don’t i get bigger holes in my loaf

And do you think my loaf is good?

Ingredients:

500g bread flour (13.7% protein)

225g water

100g starter ( 6 month old)

10g salt

Method:

1 hour autolyse (flour + water only)

Added the starter and mixed for 10 minutes

Then added the salt and mixed until incorporated

Did 2 stretch & folds and 2 coil folds, 20 minutes apart

Bulk ferment for 2 hours (Egypt is warm)

Shaping:

Pre-shape and rest for 15 minutes

Final shape

Into the fridge for 20 hours

Baking:

250°C oven

20 minutes covered

20 minutes uncovered

Let it cool for 1 hour before cutting