Whole Wheat Crumb | The Fresh Loaf

This is the latest attempt at a Tartine Whole Wheat loaf. It's 40% KA white whole wheat, 30% WF organic whole wheat, and 30% KA AP. The crumb is not as open as I would like and I'm not sure how to make that happen. Any thoughts would be appreciated.

Thanks,

jims

It looks absolutely beautiful to me!

Thank you Bakingmad.

I was looking at the photo, on page 115 of "Tartine Bread", of their whole wheat bread as a goal. I'm not there yet.

Best,

jims

Having tried to get similar results with 33% WW flour and only 70% hydration, I have to say there's nothing wrong with your fine effort.

Thanks Postal Grunt.

There are so many variables: flour, temperature, timing, hydration, my remembering to do the turns on schedule, etc, it's difficult for me to know what to change.

Cheers,

jims