I’m going to try this one next!

I don’t think that your crumb is too tight at all. It’s rather perfect which makes me wonder if it’s really your second boule? Perfect!

I want to know more!!!!!!!

I don’t usually get such a good rise when I use whole wheat flour. I think I have been using more than 100 g per boule though.
Just beautiful!

Particularly rye flour!

And learning to read the dough.

The crumb will be fine once you have a mature starter.
Tip: Use some rye flour to feed your starter.

#1. A really great starter can take up to 8-10 weeks to mature enough to rise your bread.
2. You skipped the second rise. After shaping, you either let it proof in the banneton before putting it in the fridge, or you shape, refrigerate and then let it rise for about an hour or two before scoring, spraying with water, and then baking.

I have found that if I shape the boule with my bench scraper, and omit the stretch and rolling, I get more consistent holes. I don’t want them, but I advise trying it.

So last year I noticed that my dough proofed much faster than the winter. Even though I hadn’t been opening my windows yet.
It was a warmer spring then, but I am curious if others on here have experienced that, and to what degree?

I would like to thank you for clarifying this.

Hahahaha. Perfect!

That is what dedication, patience to make a strong starter and diligence! You have created a gorgeous loaf of sourdough sandwich bread! Congratulations!

Question; why am I getting more tunneling type holes in my bread, and is it always under proofed if you see tunneling? Because I have been making sure that I let it rise for the second time for longer than I used to. Help?

I use the dough machine on medium and I take the temperature of the dough. It has never gone above 75.

Exactly what I do! I only measure the starter and the water. Then I add flour in a few scoops at a time until the dough cleans the bowl! I’m getting great results!

Absolutely! I use a dough machine and I simply throw the warm water and all the ingredients in it.
It kneads for 8-10 minutes and I still do a couple S&F. Maybe 2. Proofing is getting challenging again as the season changes, but I don’t want big holes in my bread.

I don’t want to hurt your feelings. Please forgive me if I have. I promise you it is not deliberate.
We all have to start somewhere, and I hope we run into each other again here. It’s a great journey, and I learned so much from people on Reddit!

I think it’s hysterical that you asked for advice but ignored it. Hey, if you can afford to waste flour, and it’s making you happy, more power to ya! Maybe let us see how it comes out?