Help please - Question on Crumb - Fig & Walnut Sourdough
can anyone tell me what impact the autolyse and or preferment has upon the tenderness of the crumb? I've been making the Tartine country bread most of ths year. Recently i began to vary the procedure and borrowed from Txfarmers 36 hour baguette. I autolysed without starter, for 12 hours, then added in the levan with a few s&fs, then the salt and 2 hours later the figs & toasted walnuts, continued the s&fs for the remainder of the 4 hours, shaped & let rise. Baked at 450 in dutchoven for 20 minutes and removed at an internal temperature of 211.1 degrees. The loaves turned out nicely - the crumb was very soft, the crust was not crunchy-crackly but it was thin and chewy. Overall the family loved this loaf.
i don't understand why this batch is so much softer than others I've made - any ideas?