Loaf is about 64% hydration, 320g water (give or take) 500g of flour, 10g salt, 130g active starter 1:4:4 fed before use and tripled in size at the time of use. I bulk fermented for about 4 hours in a very warm environment. Did 6 sets of stretch and folds (3x 15minutes apart and 3×30 minutes apart) I let the dough rest for the remainder of BF. I am confused by the giant hole on the inside, this is my sixth time making sourdough, what could have gone wrong? Is this a sign of underproofing?
by mondorosa
2 Comments
**Hello mondorosa,**
**For starter help, [click here](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO).**
**Please accompany all sourdough photos with the recipe *and* process you followed (photo, text or weblink).** **This fulfils rule 5 – explained [here](https://www.reddit.com/r/Sourdough/about/rules/) or [here](https://i.imgur.com/dqycDd8.jpeg)**
**Already provided details? Thanks, we appreciate you :-)**
**No photo? Please do not make low effort posts, explain and give context.**
**Posts can be removed without notice!**
***
**Thank you, Mod team** 🙂
#**Please visit our [wiki](https://www.reddit.com/r/Sourdough/wiki/index)**
**It’s a fantastic resource**
***
#**[NEW Beginner starter FAQ guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)** – **A MUST READ**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
Hi
I can see you’re new to the sub – Welcome! 🤩
Hmmm that’s a difficult one to read. Did you cut into it straight from the oven?
Was it definitely cooked through?
Thanks
Zip