Questions about a TFL recipe...?
I'm fairly new to baking anything, particularly with wild yeast starters.
I've baked 4 times in the last month and a half, using a home made wild yeast starter. I've had fairly dry dough, so have been kneading, and find that the crumb of the recipe I've used is really tight, no large bubbles at all in the finished loaves. Hugely discouraging and very unappealing.
I'm looking to try something else, and have a couple of questions about this recipe on TFL: http://www.thefreshloaf.com/handbook/san-francisco-style-sourdough.
The author doesn't discuss dough development. I note that the formula calls for 72% water; does this indicate that the dough is a wet one, i.e. high hydration, requiring slap/stretch and fold techniques to work it? If not, I worry that I'll end up with the same tight crumb as my first recipe, due to the necessity of kneading which as I understand it, is going to pretty much destroy the bubbles in the dough.
Thanks in advance!