I'm new here, but I've been scouring forums for an answer to my question and haven't found one so thought I'd ask directly.
I've made a few loaves using a recipte based on the Tartine country loaf (autolyse, bulk ferment, shape, retard overnight) at 65% hydration. My dough doesn't expand noticably during the ferment phase or while in the fridge overnight, and when I bake I get a dense crumb with a layer of air above (as per the pictures). My question is what is causing this? Is it possibly that my starter isn't active enough? Am I overhandling my dough? Is it under/overproofed? I just wonder if its simply a case of my starter being a bit slow and everything else is on track, then I'll know to focus on that (or vice versa). Any tips would be hugely appreciated!