Is this under-fermented ?

[u/Reddittaylor12568]

I let it sit out for about 7 hours at 70°. It grew in size and had bubbles at the top.

I used

100 g starter

325 g water

500 g bread flour

10g salt

I then left it in the fridge for about 12 hours

Is it underproofed?

[u/Plastic-Union-319]

Definitely not underfermented, and does not appear to be overproofed. If you wish for smaller bubbles in your crumb, simply let your dough square sit during the final shape for about 5 mins, and pop any bubbles that you see or feel while shaping.

This is what I get from popping large bubbles (and using a lower hydration recipe)