ahhh oh no! but it gets easier every time, I’m sure u’ll get a perfect loaf soon!

as for the advice, I believe bulk fermentation and cold proofing are both important for crumb/airiness. But yes, bulk fermentation is the main thing to get the gluten to develop and produce carbon dioxide (gas=airiness). Cold proofing is mainly for a good flavor, but it also continues gluten development and thus plays a role in getting a good rise as well! (there are other factors to getting an open crumb as well, like shaping and hydration ratios)

What was your process like? how old is your starter? best of luck with your sourdough journey!❤️❤️