Hi barb!
This is very helpful. I’m finding with my sourdough that I’m not getting those large airy pockets you see in the photos of your sliced sourdough when done. What could I be doing wrong? Kneading/folding too long? I let my dough do a 1 hr first rise after mixing. A second 8 hrs right on the counter, then a 3 rd rise overnight in the fridge. My starter rises and falls beautifully during the day with lots of air bubbles/fermentation. I bake high at 450 as well. I’m thinking it’s a folding too long issue? I have not done the baking soda with second rise/form. I’m just wanting those big airy pockets in the baked bread. Not so much a dense bread if that makes sense.

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