Big Holes & Shaping
Another Big Hole post! I am trying to create some of those Instagram style big hole breads. I don't want big holes all the time, just now and then.
I also want to be in charge of when I create big hole crumb and when I don't. The thing is my loaves used to have more big holes and now they have less. I'm thinking that as my shaping technique has improved, I am shaping more tightly which is good for loaf loft, but maybe not good for keeping those big gas bubbles that are created towards the end of bulk.
Is there a trade off between lack of spread/good loft and big holes?
Having said that, the pros seem able to have good loft and big holes, so maybe there are other factors too.
Recipe-wise I am talking UK bread flour, sourdough, 75% hydration, 4 hr bulk and overnight fridge retard.