Is this fool’s crumb or maybe an issue with shaping?
I used 26% whole wheat, 4% rye and the rest central milling ABC+ bread flour
hydration was 80% (incl. 12% hydration from an egg) with 20% levain and 2% salt.
I did a 30 minute warm water (120F) autolyse. Mixed salt, levain and did bassinage for the remainder hydration followed by some rubaud mixing. Dough temp was at 78F by then end of mixing. Bulk lasted around 5.5hr at 78F ambient temperature with 5 coil folds and one coil fold to pre-shape. 45min bench rest. After shape I did a 45 minute proof at room temp. Followed by an 18hr cold retard. Wondering if I should push the bulk a little further. Any thoughts?
This is my first post here and I have been baking sourdough for 7 months now. Any help is welcomed :)