surface tension w/out overhandling?
I'm trying to bake ezekiel bread which is a mixture of whole grains and some bean flour. I am trying to get some holes and a little lighter texture like I did when I made another whole grain bread. The problem is I don't know what I did before to get the holes. I have read much on surface tension and hydration. I am wondering how you get good surface tension without overworking the dough and degassing it.