Anon01/27/26, 22:13No.21855010
Looks like it's either underproofed or way overproofed, Miguel
Judging by your ferment time , I will deduce it is underproofed
Make croutons with that thing and, as other anons have said, extend your fermentation time. Or do your ferment some place warm. I place a hot rag over my bowl of dough and put it in the microwave if it's a cold day. In a colder room you may be looking at an extra hour or two before it's ready to bake.
I don't know much about the Catalonian crumpet you're trying to bake, but it looks like the crumb is normally large, and you lean on fermenting a bit too long rather than too little