2-3 day cold ferment is how you get the pockets then brought to room temp before you put it in the pan. You can also help the cause by not stretching outward once the dough is in the pan but using your fingers to push down the dough to stretch.
For you looking at the dough it just needs some more time.
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2-3 day cold ferment is how you get the pockets then brought to room temp before you put it in the pan. You can also help the cause by not stretching outward once the dough is in the pan but using your fingers to push down the dough to stretch.
For you looking at the dough it just needs some more time.