Crumb
I've been making pain au levain and baguettes for several years.
Great Crust, great flavor, nobody doesn't like it,,,,except me. The crumb is too tight.
I'm not getting the open, loose, irregular crumb that I want.
I use hydrations from 75% to 80%, with greater success in the higher hydrations.
This week, I've made two batches of baguettes by following the Craftsy videos by Jeffrey Hamelman at
King Arthur.. He gets good crumb, I don't.
Got any suggestions?
Thanks,
Frustrated in Crumb