u/Curious-Victory-7007

Hey guys, starting to get some decent looking loaves. To me this one seems like its slightly underproofed because of the large tunneling bubbles, and fairly dense crumb otherwise.

Recipe is:

500g bobs red mill artisinal bread flour

375g filtered water

100g starter (fairly stiff, maybe 75-80% hydration)

11g salt.

1 hr autolyse only flour and water

Mix in starter and salt

Fold in bowl until homogeneous

Dump on counter for 8-10 minutes of slap and folds

2 sets of stretch and folds every 30 minutes

3 sets of coil folds every 30 minutes

Bulk for a total of ~11 hours at 70f.

Shape into batard then Cold proof overnight ~10-11 hours

Bake at 475 in Dutch oven with 2 ice cubes lid on 25 mins, lid off 25 mins

Appreciate any help!