I have been working with some different hydration recenlty to get a more opened and uniform crumb. I am very critical of the work I do,but I'm curious what I could bw doing wrong. Ie not enough gluten structure, not enoufg folds, over or under proofed?any advicw woupd be appreciated. The last two loafs are at 68 and 72 % hydration. Methods are same 1 hour autolyse stretch and fold for 5-7 minutes, 30 min folds for first 3 hourz of bulk fermentation. Although my starter is alive I dont think its at the right stage mahbe this is why.