denser crumb in the center
I have been getting denser crumbs toward the center of the bread. First few slices are open and great.
I get great oven spring , prefect bloom. But for some reason the center seems denser.
Here is a picture of the bread.
Could it be shaping ? I do the stitching method that my friends do at Tartine.
Here is a link for shaping
Or is it the steam? At home I use a oval dutch oven for batards. I do 30 min lid on. I used to 20 but I get better crust.
ALso in tartine book 3 chad suggests 30 minutes. 500F 20min and 475F 10min lid on and 20-25 min lid off.
I have read a similar topic here but no one seemed to know what was going on.