Need a little help-first post, whole wheat+rye and dried fruit/nuts among others
I need a little help here. I'm a bit more skilled in the photography dept. than in baking, so I'm having issues getting the kind of crumb I want. I'm getting there, but I think I'm deflating my breads a bit too much before the proofing stage. I figured the whole grain+fruit_nut bread would have a crumb like I ended up with, but the white loaf on the bottom was really only shaped and slightly keaded before proofing. I did the whole folding technique vs. punching down and solid 10 minute kneading. I also made a poolish that sat out overnight. It ended up more like a ciabatta and less like a boule texture wise. Any advice?