overly dense breads
Hello wise bakers!
I have been working on improving my breadmaking skills, have read some Reinhart, the Tartine book, etc and have been working with sourdoughs. However I feel like I just cannot achieve that beautiful open crumb that I am after. My sourdoughs have open holes but sometimes also feel really dense and also moist/doughy. I do check with an instant read and am cooking them well to the right temps so I am confused. Am I overproofing, underproofing, overkneading, underkneading?? I feel like I need a bread mentor!