few holes .. gummy wet bread

I keep trying but I have only moderate luck getting the big holes in my bread. my wet dough gives me a wet bread. only medium luck with holes. I weigh everything. I do hte recommended s& f. I bake at the right temp (Yes .. I have a oven thermometer) and I steamI bake only yeasted bread .. not sourdough. what could I be doing wrong ?

Micki, Can you describe the details of your process and provide some pictures so we can see what you mean when you say "moderate success"? I am referring to such details as: Formula in baker's % Flour Process - as you do it Mixer - times, speeds, attachments, criteria for stopping. Timing for S&F(s) Proofing Oven With nothing more than you have already told us, my initial hypotheses include (in no particular order): lower gluten flour than you need, low hydration, inadequate development (not enough mixing or not enough S&Fs), inadequate bulk fermentation time (or too much). Doc

Without a lot more information it's impossible to do much in the way of analysis but, for a start, it's clear that you're not baking your bread long enough and/or at the correct temperature.

What's the formula, what's the procedure (cold fermentation? short single stage fermentation? proofing procedure and atmospheric conditions?) what's the oven temperature on loading the bread into the oven and what adjustments are made throughout the baking process? What's the internal temperature of the finished loaf? Are you using a published "recipe" or is this your own creation? If it's a published "recipe" where can we look at it?

6/5

Sorry, Doc. Dough. Didn't intend to step on your ideas. From the time stamp it looks like we were both preparing a response at about the same time. ;>}