I'm new to this game, but have been trawling through some blogs looking for answers to my questions and thought I would just ask direct.
I've been making multiple attempts at baking a loaf using a consistent recipe - specifically 100g of starter, 300g water, 350g white flour, 50g stoneground wholemeal, 10g salt. I do a 40 min autolyse and a bulk fermentation with four turn and folds every 30 mins. After that I shape, put in a banneton and leave in the fridge overnight, baking first thing in the morning in my dutch oven.
The problem is that all my loaves seem to come out fairly flat, but with a layer of bubbles along the top of the loaf as in the pictures. I've tinkered with the hydration levels and amount of shaping, but I just get the sense that this lack of volume might be down to the fact that my starter isn't active enough - is that right? Or is it an issue of over/underproofing? Any advice would be really appreciated.