I've followed Trevor Wilson's method for open crumb but not much success by see this picture and my method any advice appreciated. Evening refreshed starter and mix flour water and salt to aotolyese over night in the fridge.
Morning mixed in stater and stretched for 5min rested for 15min then stitched and folded again for 5min, over the next 5 hours did another 5 stretch and folds 25degrees celcious before shaping, bench rested then reshaped. Proofed for 1 hour before baking.
Thanks.
The image of your crumb appears to indicate under-proofed.
25C seems adequate for proofing. 5+ hours might be enough bulk ferment time, depending on the amount of levain used.
My first thought would be the condition and activity of your starter. Please let us know the formula you used and also every thing you can about your starter.
Dan
Hi Dan,
I've tried a couple of different ways to refresh stater. I keep it in the fridge and usually refresh twice before using. In this case it had died down for 2 days out of the fridge. I then refreshed it overnight before using. I seemed very active as it had more than double overnight.
It's great you've drawn my attention to my starter as I did not think it as being a problem. I'll try to refresh 3 times out of the fridge before using?