Crumb vs. Crust
I'm fairly new to bread-making compared with most of you and am still looking for the perfect balance between crumb and crust in a fairly rustic loaf with 700 gms. Shipton Mill White and 150 gms. whole rye, 650 gms water, 15 gms fresh yeast, 15 gms salt - long overnight proof in frig. .
Sometimes it's all pretty good and other times it seems a bit of a fight between getting the crumb perfectly baked and the crust a bit too hard and vice versa. I've picked up lots of useful ideas and guidance from you all and will be trying them but I don't think I've come across anything about the handling of the dough before it goes into the oven. I know it should be fairly quick but don't know why.
Has anyone any ideas on whether too much handling of the gluten cloaking and final shaping can lead to hard crust (as too much handling toughens pastry) all other things being OK?