Beginner sourdough baker. Please can I have some feedback on this loaf? It has pretty big holes, but these appear to be fairly evenly spaced out. My understanding is that this is therefore an ok crumb structure? Or would you say it’s slightly underproofed? Process: Starter feeding 10g starter 50g flour 50g water Dough recipe 450g bread 100g starter (20%) 300g water (70%) 10g salt (2%) Mix flour, water, salt and starter together until everything is fully incorporated. Wait for 30mins. Perform a set of stretch and folds, then 2 more times, spaced half an hour apart each time. After