Giant Hole Under Sourdough Crust


Giant Hole Under Sourdough Crust Submitted by taterbaker on July 7, 2020 – 12:59pm. Hihi! Just started baking sourdough recently and I was trying the oval/batard shape but got this huge hole at right under the crust. The rest of the crumb is what I was going for – not too dense and not too open, so I’m curious what could be the cause of the huge hole. Is it likely a giant air bubble from shaping my dough? Ratio: 70% hydration 20% whole wheat flour; 80% high gluten flour 20% levain 2% salt My process: ~4 hours for levain to at least double in height ~2 hour autolyse Added levain and mixed (rest 30 min) Added salt and mixed (rest 30 min) Fold (rest 30 min) Lamination (rest 30 min) 3 Coil Folds (30 min intervals) Bulk ferment (3 hours | total time since levain added: 6 hours) Pre-shape (fold right side; fold left side, fold top; fold bottom) Shape (tried to degas a bit; fold right side; fold left side; jelly roll; pinch side seams together and dragged it around a bit to create tension on the seam) Overnight fridge proof (12 hours) Scored Baked in dutch oven at 500 degrees F (25 min) and then lid off at 475 degrees (15 min)    
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