I just took this out of the oven, and hoping that
when we cut it for lunch I will see excellent crumb. I was pleased that there was good oven spring on this one, so I do have my hopes up. I experimented a bit on this loaf and used more white flour than wheat, as was called for in the recipe. I also made enough for two loaves, so I froze this dough.
After defrosting in the fridge, I did a series of stretch and folds and sprayed it with a little water, as I believe I haven't had high enough hydration in my doughs to get the crumb (and bigger holes) that I am looking for. I returned it to the fridge to proof and then took it out right before I went to bed.
Fingers crossed that I make progress in my quest for the perfect crumb, which I am sure is difficult to ever achieve! Phyllis
p.s. I finally figured out how to add more photos, but I will keep practicing on this as well to get better. Thanks to all of you for the tips....I am using them all.