Dough extensibility and open crumb
I am wondering if anyone has thoughts and/or advice regarding whole grain breads, extensibility, and open crumb.
Whenever I see instagram posts, youtube videos, or look through my tartine books the consistency of the doughs produced by professionals seems far in a way more extensible than what I am working with!
I use locally grown and milled sifted (bolted) hard/soft wheat mix, whole rye, whole fife wheat..in various combinations.
I am currently experimenting with very long autolyses ~ 5 hrs. which increases extensibility considerably but I doubt that is what they are doing in professional bakeries to get seemingly similar (and better) results. It is my thought that the extensibility will aid in yielding a more open crumb and will also help prevent tearing of gluten during my folds & shaping.
A basic recipe of mine would be
50% whole wheat
50% bolted wheat
Anyways, I appreciate any thoughts/insights!