Hi all! I'm very new to bread baking and have been lurking on this site for a few weeks, but I haven't posted until today. I'm trying to go for that coveted "open crumb" but I keep getting those big, gaping caverns surrounded by a much denser crumb. I tried to increase the temperature of bulk fermentation from my past bakes, which helped - I definitely kept it in a warmer environment but still don't have a thermometer, so it's annoyingly inaccurate. My suspicion is that it's still underproofed. Could it also have something to do with the handling? Any thoughts appreciated.
Details:
325g flour (70 g whole wheat, 255 g bread)
80% hydration
20% levian
2% salt
Process: I basically followed Full Proof Baking's open crumb process - 3 hour autolyse, added levain, added salt 30 mins later, one stretch and fold 30 mins after that. Once the dough seemed relaxed enough, I laminated as she shows in her video, then performed 3 coil folds (at slightly irregular times, due to scheduling conflicts - 45 min, 45 min, and 1 hour 15 min intervals). Total bulk time about 5.5 hours. Shaped, then put in fridge immediately. 12 hour overnight retard. Baked in DO at 450 degrees F with lid on for 20 minutes, then 20 minutes lid off.
I don't see a dense crumb. I do see a crumb with gaping caverns...you might want to degas more with shaping. I'd go with handling. Stop being so nice to the dough and pop some of those big bubbles while shaping. Get all the gas cells about the same size then let them all proof big.
That could definitely be it! I was pretty gentle with the shaping. I've heard people talking about degassing the dough as a thing to avoid, though - is there an ideal middle between too much degassing and too little? I'm guessing that's something I'll have to get a feel for with experience.
What s the reason for degassing? If you don't know, find out. Then you determine how much degassing you want to do and the reasons for your choices. When to degas makes differences too. (Let's see, who has a good definition of degassing and why?)
The lamination step in this recipe can trap large bubbles within the folds, that need to be popped as she demonstrates in the video version. Did it rise more during the overnight retard? Were there large bubbles apparent when you shaped it? Degassing can be just a gentle pat down and not a real punch.