shaping and proofing: shaping tips for well-aerated boule center?
i made a sourdough using approximately the hydration ratio and method described in susan's by now famous sourdough recipe. i liked the result a lot (see photos and details here) and am now trying to make it even better.
one minor nit is that the edges of the boule were well-aerated (possibly even too much so), but the center (though still aerated, with some irregular holes) had a much denser crumb. i would like a well-aerated crumb throughout. any tips on what to do during shaping to get a more uniform, highly-aerated crumb throughout? i used (again approximately) the shaping instructions contained here.