High hydration doughs
Last weekend I decided to make a 100% hydration bread. It's a type I really like and that I used to buy everyday when I was in Galicia (Spain). The result was pretty good for a first timer, the taste was great and the consistency as well, very crunchy outside and soft crumb inside, butttttttt..... the crumb was too moist, I don't remember the bread to be that moist, it felt as if it wasn't fully cooked. A few days later, the crumb was better. My question is: is it possible that I didn't score the bread enough? Because I realized the crumb was very open on the top part (very big holes!) but not that much on the bottom part. Also.. do you think I can still have the big holes with maybe a 90% hydration dough? The main characteristic of this bread are the big holes, and I realized the higher the hydration the easier for the dough to have those. Any ideas??