In your photo, it appears the crumb in your loaf has more holes consistently throughout; my loaf had holes, but not as many and they were dispersed more inconsistently.
Q1) I will surely try your suggestion using a little more AP flour, altho I plan to substitute for some of the cornmeal vs just adding more AP flour. I’m thinking approx 50-75g to substitue, altho what amount do you suggest?
Q2) I will also allow longer fermentation. I now have the bread proofer set up and plugged in, so it’s ready! Please provide the optimal & doable range of times, as well as the range of ambient temp, best suited for fermentation.
Lastly, I’d like to highlight after a long wait time for this bread to hit the oven, the tail-end of the process was most enjoyable and an unexpected surprising thrill…dough-flipping-shaping in the bowl! It was truly amazing to watch this lump of wet, dense dough dusted with flour become alive and somewhat “self-correcting” into its shape and outer texture of cracks, all from its own weight and flipping motion; in moments, the outer shell became very beautiful. Melissa, thanks again very much for your advice and guidance, so helpful technically and in spirit!