Hi all, first post here, and I'm looking for help :(
I've been baking for a short while now, and my breads always have the same problem: not much oven spring and no open crumb.
This is my usual recipe:
375g flour (100g rye, 150g whole wheat/strong whole wheat - 14% protein, 125g French white - 9% protein)
1 tsp yeast (instant)
I mix it in my stand mixer for around 10 minutes on lowest speed, then let it rest 30 mins before turning it out, shaping and proofing until it doubles-ish, then either bake it straightaway or knock it down by folding and re-shaping again.
Last night I tried a cold-proof in the fridge for ~20 hours straight after kneading, the dough approximately doubled when I took it out, then I knocked it down and shaped it, and let it proof outside the fridge for another 1h30 mins or so. It was not overproofed, and it didn't rise much during that hour (since I always hear underproofing is better for oven spring, I didn't let it rise any more).
I always bake in my preheated dutch oven for 20-30 mins covered on maximum heat, then uncover and bake at 230C until done.
This was the result:
Spiral Rye Boule by noobographer, on Flickr
Not much spring (I often see loaves with double the oven spring, seemingly), and inside the crumb is perfect for a sandwich loaf: no large holes. But that is not what I want, I'd love to have open crumb, and I can't for the life of me figure out why it is doing this!
The only time I've managed to get proper open crumb in a loaf was when I did a very high hydration ciabatta which involved letting the dough quadruple in size before shaping. Am I not letting it rise enough? Is there something wrong with my recipe? I see plenty of people with similar hydration doughs getting far better crumb than I, not to mention far better oven spring.
Last night's loaf did have a bit of a problem in the mixer: the dough hook just pushed all the dough to the sides of the bowl and didn't really knead it. But I figured that the 20-hour proofing would build up enough gluten to overcome that issue (and when I did the finger poke test it was perfect as far as I'm aware, the dent filled back in quickly, but not completely).
Thanks for helping a novice baker!