I NAILED this loaf - as someone who prefers airy and larger pocket bread - she's perfect to me. I did some things differently... I bulk fermented overnight (about 9 hrs) NOT IN THE FRIDGE after stretch & folds. I let it sit out on my counter and kept the screen door open (it was about 55 degrees overnight), so it wouldn't rise quickly.
When I woke up I immediately checked on it and the dough was HUGE! The biggest rise I've seen yet for a loaf. I started shaping it right away, and then put it in the fridge for about 1.5 hrs before baking because I had morning meetings. I am realizing I need to bulk ferment way more than I think. I loosely followed a bulk fermentation chart.
I was also in a rush to bake this in between meetings so I threw it in the dutch oven covered at 35 mins instead of 45 mins, and baked it uncovered for 10 mins instead of 15 mins. I think this helped to not crisp the dough so much. It was much easier to cut into.
Overall Rating:
- Crumb: 9/10 - still think it's slightly over cooked despite not cooking as long as usual
- Pockets: - 12/10 - best I've seen
- Rise: 100/10, finally starting to understand the basics of bulk fermentation
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