First Batard! Using the "do nothing" recipe + a 6 hour fridge proof

Thanks for the post browntown54,

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I used the "do nothing" sourdough recipe from King Arthur/Yohan Ferrant available here: https://www.kingarthurbaking.com/recipes/do-nothing-sourdough-bread-recipe

Modifications:

-- double batch (wanted to test out proofing as directed vs proofing as directed + cold proof)

-- shaping into batard for the cold proof version

-- folds every hour at hour 1,2,3 of bulk

-- first 3 hours of bulk were in my oven with the pilot light on (>25C)

-- I shaped using the video here: https://youtu.be/2tOw0eyuEsU

-- I baked using a Dutch oven with 2 ice cubes

Starter: fed 1:2:2 with 50/50 whole wheat and all purpose flour, let rise until it doubled at around 24C/75F, then stuck in the fridge. I used it a week later.

Bulk ferment happened at around 68F/20C for the remaining 12 hours (see image of container with bubbles. The volume had roughly doubled).

I'd love some tips on avoiding that massive bubble in the centre. The texture of the bread is really good - soft, creamy, with a chewy and thin crust.

I love those Costco cambros!