Hello there.   
I’m back and I need a favor from you guys and girls. This crumb is confusing me. Is it underfermented or is it just  bad luck bubble that I didn’t pop because I shaped to gentle? Or something else. Would be really happy if you could try to help me. 

First let me say I’m confident it’s not a starter issue. “Bernd das Brot” is allready a few years old and gets feed every day or twice a day. 

Let’s dive in:   
350g Semola  
70g Starter   
9g salt   
260g water 

I started with the morning making my levain 1:1:1: and a cold autolyse (in the fridge) 

After 6 hours I came back the levain was tripled and ready to use, so I laminated the dough with starter and salt. (Through the laminated process, the dough gets at at room temperature just in a few minutes)  that was about 25C 

I gave a few slap and folds just to incorporate the starter good and then let it Bulk ferment. The first 2 hour I did every 30 min coil folds

After a total Bulk of 4:45h I had to leave the house it was risen to more or less 50% in volume, I was not sure when I was going to come back.. so I decided to put the container in the fridge. 

After 2:50 hours I came backe the dough was risen to approximately 80% so I did a gentle preshape let it sit for 20 min and shaped the dough. I put it back in the Fridge and baked it the next morning after 10 Hours. 

I baked at 250C covered at baking steel for 20 min and uncovered for 15min 

Im still happy with the outcome, and still it was the first try. Let’s see what you are thinking. 

crumb read for 90% semola loaf 🙏