How do you get the irregular holes in sourdough bread? My sourdough bread has a nice regular crumb/texture, but it does not have those irregular holes that "store bought" bread has. Any suggestions?
The FORMULA is the FIRST LOAF from DISCOVERING SOURDOUGH.
Starter 384g of 100% starter
Water 126g (that makes the starter 166% hydration)
Starter 510g (starter @ 166% hydration)
Water 454g (warmed 1 minute in microwave)
Dough is mixed on slow for 2 1/2, then let rest for 30 minutes (autolyse) then the salt is sprinkled on top and then mixed again for 3 minutes on slow. Dough is then put into a proof pan and placed into a proof box at 80 degrees F. Each hour the dough is stretched and folded for a total of 5 times (5 hours proofing). Then divided and panned. Pans are put back into the proof box at 80 degrees F. When volume has increased 1 1/2 times, usually about 1 1/2 - 2 hours the loaves are slashed and spritzed. Into an oven preheated to 500 degrees F. Spritzed 3- 4 times during first 10 minutes. Temp is reduced at 15 minutes to 425 degrees F. Out they come at 200 degrees F internal temp. Usually about 40 to 45 minutes.
I get good oven spring in the first 10 minutes, the color of the finished loaf is a nice brown/tan color. Bread taste great. At least I don't get complaints. But, like I say, the crumb does not have those irregular holes. Pray, what am I doing wrong?
Bruce, SHB with challenges